Black Sesame Loaf
(Recipe adapted from 爱厨房的幸福之味
300g bread flour (I used Kobe Japan Flour)
50g black sesame powder
50g caster sugar
3g sea salt
3g instant yeast (1/2 tsp + 1/4 tsp)
25g oil/softened butter – I used coconut oil ***
200g liquid (one egg, top it up with milk)
Loaf pan size: 20cm x 10cm x 10cm, lightly greased
Place flour, black sesame powder in the stand mixer. Add sugar, salt and oil on the side. Make a well on the top of the flour and place the yeast there.
Next add 3/4 of the liquid from the side of the bowl and using the dough mixer, mix until a smooth dough forms. If the dough is too dry, add more liquid from the reserved 1/4 portion and continue to knead until smooth and pliable. Dough should pass the window pane test and not be sticky but still tacky.
Remove the dough from the bowl, and dust some flour on a large mixing bowl before placing the dough back in. Allow it to proof to double its size in a warm place, covered.
Pour into a lightly floured work top and gently de-gas. Divide dough into 3 pieces and shape into a swissroll. Place into greased pan and allow dough to rise a second time.
Bake in a preheated oven for 40-45 minutes at 170C until golden brown. Remove from oven, leave it to cool for a while before unmoulding the bread.
***if using butter, knead until a smooth dough has form before adding.