Sesame Bread Dough
Sesame Bread Dough
The last time I baked bread like this one was awhile ago. This bread looked so beautiful on www.tastespotting.com that I had to try it. (She even wrapped it in a bow for her photo!! Boy, am I falling down on the job!) There is something so wonderfully natural and therapeutic about kneading bread. Honestly, I have a bread machine and have had it for eons…….and
Sesame Bread Dough
Sesame Bread Dough
have only made about 20 loaves using it. The bread never tastes right. Ever! So it’s back to kneading. I had a few adjustments to this recipe and was a bit nervous how my non instant yeast was going to work. But if a picture is worth a thousand words, you can be the judge yourself. The texture was fabulous. Honey for bread is a perfect ingredient. I only used the sugar due to the honey taking forever to come out of it’s comfy bottle. Use all honey whenever you’re baking bread. You won’t regret it.
Ingredients
Topping:
Sesame Bread
1 egg white
black sesame seeds for coating
Dough:
3 cups bread flour
3 cups pastry flour
1/4 cup sugar (I used half honey – half sugar)
1/4 cup shortening (I used butter)
2 1/4 teaspoon instant yeast (didn’t have instant)
1 teaspoon salt
1 egg (beaten)
2 1/2 cups milk
1/4 cup black sesame seeds
Method
Pour the milk into a saucepan and bring to a scald, do not allow to boil.
Pour the scalded milk into a large bowl, add in the shortening and sugar. Allow the shortening to melt.
Allow the mixture to cool to 110F and add in the egg and stir with a wooden spoon. (Since I didn’t have instant yeast, this is where I put in the yeast and let is sit for 10 minutes while keeping it warm near a stove.)
Add in the pastry flour, salt and instant yeast. Mix till smooth and allow to rest for 10 minutes uncovered. Add in the black sesame seeds.
Start to add in the bread flour. Mix till it becomes to hard to mix in the bowl. Pour out onto a floured surface and knead for 10 minutes, continue to add in the rest of the flour a little at a time. The dough should become smooth and elastic.
After the dough is kneaded, pour a little olive oil to a bowl and place the kneaded dough into the bowl. Turn over a few times to lightly coat all sides of the dough. Cover with plastic wrap and allow to rest for 1 hour or till double in bulk.
Remove dough and cut in half. Shape the loaves.
Pinch the seam closed with your fingers. Beat 1 egg white till it becomes foamy.
Now, brush the loaves with the foam and roll the loaves into some black sesame seeds to coat all sides.
Place into two greased loaf pans. Cover with plastic wrap and allow to rise till double in bulk; about 1 hour. Now, slash the tops of each loaf with a sharp knife. Place into a preheated 400 degree bake for 30 -35 minutes. Remove and cool on a wire rack.
There is nothing like the smell of fresh baked bread in a home. Mmm, mmm, mmmm this was better than I anticipated. The outside crusts were absolutely perfect. This one’s a keeper.
I wore my Napa Apron, which was a mess…..as was the entire kitchen. Well worth it.
