Black Sesame Bread

Name: Black Sesame Bread
Yield: 1 serving
Cuisine: American
Ingredients: 300 grams Bread (strong) flour; 45 grams Ground black sesame seeds; 30 grams Sugar; 30 grams Margarine; 30 grams Skim milk powder; 5 grams Salt; 1 tsp Dried yeast; 210 ml Liquid

cookpad.japan @cookpad_jp

Crushed up sesame seeds are so much more fragrant and tasty than whole ones. You have to use them ground up, just like how sesame sauce on vegetables is better when made with ground sesame.

Add the sesame seeds after the dough has been kneaded for a while. Preheat the oven before the dough has finishing rising. For 1 loaf. Recipe by Tsukakei

Crushed up sesame seeds are so much more fragrant and tasty than whole ones. You have to use them ground up, just like how sesame sauce on vegetables is better when made with ground sesame.

Add the sesame seeds after the dough has been kneaded for a while. Preheat the oven before the dough has finishing rising. For 1 loaf. Recipe by Tsukakei

cookpad.japan @cookpad_jp

Crushed up sesame seeds are so much more fragrant and tasty than whole ones. You have to use them ground up, just like how sesame sauce on vegetables is better when made with ground sesame.

Add the sesame seeds after the dough has been kneaded for a while. Preheat the oven before the dough has finishing rising. For 1 loaf. Recipe by Tsukakei

Crushed up sesame seeds are so much more fragrant and tasty than whole ones. You have to use them ground up, just like how sesame sauce on vegetables is better when made with ground sesame.

Add the sesame seeds after the dough has been kneaded for a while. Preheat the oven before the dough has finishing rising. For 1 loaf. Recipe by Tsukakei

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Ingredients

1 serving

300 gramsBread (strong) flour
45 gramsGround black sesame seeds
30 gramsSugar
30 gramsMargarine
30 gramsSkim milk powder
5 gramsSalt
1 tspDried yeast
210 mlLiquid

Saved

Steps

1

If you don't have skim milk powder, coffee creamer is fine. But I'm not sure which is more expensive? If you have this on hand though, it's fine to use instead of skim milk powder in this bread recipe.
2

Measure out the ingredients. The skim milk powder tends to form lumps, so mix it up with a spoon or something before you start kneading the dough.
3

When the dough has been kneaded about 80% of the way, mix the ground sesame seeds in. Once the sesame seeds are evenly distributed into the dough, it's done.
4

Put on a warm place to rise, until the dough has doubled in volume.
5

When it's doubled or so in volume, punch it down and divide into 3 portions.
6

It's best to weigh the the dough as you divide it. Leave the dough to rest for 10 minutes.
7

I use the U-shaped dough method. This is to taste, so if you aren't fond of firm crusts you could use the oval or round shaped dough method. To follow my preferred method, roll each piece of dough out into a rectangle, and then roll each piece up to form 3 sausage shapes.
8

Put each dough sausage into a bread mold in a alternate facing U shapes, as shown in the photo. Level out the surface and push the dough into the corners. Leave to rise again (2nd rising).
9

The dough will puff up to fill the bread mold. When it's risen enough to up to fill the mold about 80 to 90% of the way, start baking it. Bake for 30 to 35 minutes at 200°C.
10

When it's done baking, tap on the mold to expel some steam, then take the bread out of the mold.
11

I forgot to turn the mold on its side halfway through the baking time so the sides aren't brown. It's better to turn it on its side about 15-20 minutes in, to brown the sides of the bread.
12

Whichever part of this bread you slice, it'll be packed with sesame, sesame, sesame. Sooo good.