Black sesame bread loaf

The bread basket  rack was empty again. Thinking what kind of bread should I bake this time, I decided to make use of the well expired black sesame powder belonging to my MIL, sitting in the fridge.

I've been trying out with making white loaf from Happy Home Baking. And this recipe has turned out quite well each time. So I decided to modify it with adding in Sesame powder. (more nutritious than just pure white bread)

This is the white bread recipe, as adapted from Happy Home Baking. I had added and do some changes to the ingredients and methods to modify it to a Sesame bread for baking in my bread maker.

Black Sesame Bread loaf

Ingredients
(makes one 600g loaf)

550g bread flour
50g Black Sesame powder
2 teaspoon instant yeast
2 tablespoon caster sugar
1.5 teaspoon salt
4 tablespoons milk powder
420ml water 
20g butter, soften at room temperature
Method: (I used a bread maker to mix the ingredients and make into a dough) If you don't have a bread machine, READ THE 2ND PART OF THE STEPS)

1. Add all the ingredients, except the butter, into the bread machine mixing bowl, as according to the steps of adding wet/dry ingredients. Separate the yeast, away from the sugar and salt.
2. Mix the ingredients in the bread maker dough function for about 5-10 mins till all the ingredients all combined to form a non-sticking dough.
3. Add in the butter, and continue to use the dough function to knead it for about 30-40 mins. This will incorporate the butter into the dough. 
4. At the end of the kneading cycle, the dough will no longer sticks to the side of the bowl, and becomes smooth and elastic. To know if the dough is well kneaded through, do a window pane test.
5. Window Pane test: Pinch a small piece of the dough, pull and stretch it. It should be elastic, and can be pulled away into a thin membrane without tearing/breaking apart. If it is, well done! The dough is now ready for proofing.
6. Take the dough out of the bread machine mixing bowl and placed into a lightly greased (with vegetable oil) mixing bowl, cover with cling wrap and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk. (In the cold winter now, I lightly warm the oven to around 40 degC and let it proof in there)
7. Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. (this will stop having big gas holes in the bread when baked) Smooth into round, cover with a damp cloth or cling wrap and let it rest for another 15-20mins.
8. Roll the dough into a rectangle on a flat surface. Roll it up Swiss-roll style into a log. Remove the kneading blade in the bread maker mixing bowl. Place the log of dough, seam side down, into the bread maker mixing bowl. 
9. Now cover with damp cloth or cling wrap and leave the dough to proof for the second time for about 40 ~ 50mins, or until double in size, or when the dough has almost reached the rim of the tin.
10. Pop the whole bread maker mixing bowl into the bread maker. Set the bread maker into baking mode. Bake for 50 mins.  Remove from bread maker, unmold immediately and let cool completely before slicing.

Kneading by hand.

1. Mix milk and water.
2. Stir bread flour, caster sugar, salt, and instant yeast in a mixing bowl.
3. Add in milk mixture. Mix the ingredients with hand and slowly form into a dough.
4. Transfer dough to a lightly floured work surface. Knead until the dough no longer sticks to your hand, becomes smooth and elastic. This should take about 20 mins. Do the window pane test: pinch a small piece of the dough, pull and stretch it. It should be elastic, and can be pulled away into a thin membrane without tearing/breaking apart. Wrap the butter in the dough and continue to knead until the butter fully incorporates into the dough.
5. Place dough in a lightly greased (with vegetable oil) mixing bowl, cover with cling wrap and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk. (In the cold winter now, I lightly warm the oven to around 40 degC and let it proof in there)
6. Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. (this will stop having big gas holes in the bread when baked) Smooth into round, cover with a damp cloth or cling wrap and let it rest for another 15-20mins.
7. Roll the dough into a rectangle on a flat surface. Roll it up Swiss-roll style into a log. Place the log of dough, seam side down, into a well greased pullman tin (or a bread loaf tin).
8. Now cover with damp cloth or cling wrap and leave the dough to proof for the second time for about 40 ~ 50mins, or until double in size, or when the dough has almost reached the rim of the tin.
9. Baked in pre-heated oven at 180 degC for 30-35 mins or until golden brown.  Remove from owen, unmold immediately and let cool completely before slicing.

When the bread had cooled down, I like to wrap it in a tea towel to keep it fresh. But If you are in a humid area, I think it will be best to keep it in an air tight container. Home make bread can last for 3 days, though it is best eaten on the day of making. They tend to gets dryer as time goes by too.

Serve with butter and a good cup of coffee. Yum!

Eric and I had lunch that afternoon with toast with Egg n Onion Omelette. Delicious~!

Happy baking!

kcan