Black Sesame Milk Bread
Experience the delightful fusion of flavors with our Black Sesame Milk Bread recipe. This soft and fluffy bread combines the nutty goodness of black sesame seeds with the richness of milk, creating a unique bread experience.
Ingredients
Tangzhong
- 15 g all purpose flour
- 100 ml milk
Dough
- 125 ml milk room temp
- 2 1/4 tsp active dry yeast
- 350 g all purpose flour
- 60 g black sesame paste
- 40 g cane sugar
- 5 g salt
- 1 egg room temp
- 30 g butter room temp
Instructions
- Make the tangzhong by combining flour and milk in a small sauce pan and cook over medium heat, stir constantly until a thick paste forms. Let cool.
- Combine milk, black sesame paste, and yeast in a bowl and let rest for 5-10 minutes or until the mixture is foamy.
- Combine egg and tangzhong to the yeast mixture followed by sugar, salt and flour. Knead until a sticky dough forms.
- Incrementally add butter and continue to knead until the dough is smooth and elastic (about 15 minutes by hand). The dough will be very sticky at first but it will come together. The dough at the end is on the wetter side, so don’t be alarmed. Cover and let proof for about 1-2 hours or until doubled in size.
- Transfer the dough onto a lightly floured work surface and divide into four even pieces. Form each peice into a ball, covered with a plastic wrap and let rest for about 15 minutes.
- Grease a loaf pan with butter and dust with flour.
- Roll each ball out into a long rectangle. Even out the sides by folding the edges into each other. Lightly roll over your fold and start to roll our dough from one end to the other. Place into the loaf pan seam side down. Repeat with the other balls of dough. Cover and let rise for another 1-2 hours.
- Preheat oven to 350F. Brush the top of the bread with milk or heavy cream. Use an egg wash for a glossier finish.
- Bake for 30-35 minutes or until the top turns golden brown. Remove and let cool before serving.