Chewy Sesame Bread with Tapioca Flour

Name: Chewy Sesame Bread with Tapioca Flour
Cuisine: American
Ingredients: 220 grams Strong (bread) flour; 30 grams Tapioca flour; 1 1/3 tsp Dry yeast; 160 ml Lukewarm water; 2/3 tsp Coarse salt; 10 grams Sugar; 20 grams Margarine (or butter); 1 1/2-2 tablespoons Toasted black sesame seeds

cookpad.japan @cookpad_jp

I had lots of tapioca flour left over so I decided to try adding it to this bread. You can use rice flour instead of tapioca flour if you don't have any.

I tried making this recipe with margarine rather than butter.
The bread in the photo was baked in a pound cake tin. Recipe by Yuuyuu0221

I had lots of tapioca flour left over so I decided to try adding it to this bread. You can use rice flour instead of tapioca flour if you don't have any.

I tried making this recipe with margarine rather than butter.
The bread in the photo was baked in a pound cake tin. Recipe by Yuuyuu0221

cookpad.japan @cookpad_jp

I had lots of tapioca flour left over so I decided to try adding it to this bread. You can use rice flour instead of tapioca flour if you don't have any.

I tried making this recipe with margarine rather than butter.
The bread in the photo was baked in a pound cake tin. Recipe by Yuuyuu0221

I had lots of tapioca flour left over so I decided to try adding it to this bread. You can use rice flour instead of tapioca flour if you don't have any.

I tried making this recipe with margarine rather than butter.
The bread in the photo was baked in a pound cake tin. Recipe by Yuuyuu0221

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Ingredients

220 gramsStrong (bread) flour
30 gramsTapioca flour
1 1/3 tspDry yeast
160 mlLukewarm water
2/3 tspCoarse salt
10 gramsSugar
20 gramsMargarine (or butter)
11/2-2 tablespoons Toasted black sesame seeds

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Steps

1

Add all of the ingredients to a bread maker and proof.
2

While the dough is being mixed, look out for a signal and add in the toasted black sesame seeds. When the bread has proofed once in the bread maker, take it out, punch out the dough and form it into your desired shapes.
3

Place the dough in the tin and proof for a second time. If the dough has risen enough to poke out of the tin slightly, then it's ready to bake.
4

Moisten the surface of the dough with sprays of water and bake for 25-30 minutes at 220°C.