Black Sesame Milk Bread

AuthorYun Zhang JohnCategoryDifficultyIntermediateRating
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Yields2 Servings
Prep Time3 hrs 30 minsCook Time30 minsTotal Time4 hrs

This recipe was adapted from my Shokupan - Japanese Milk Bread recipe. I wanted an easy-to-make one bowl recipe that yields a soft and fluffy bread, while incorporating the nutty flavours and delightful colours of black sesame seeds. And thus, this black sesame milk bread was born.

Black sesame seeds are used readily in Asian sweets and breads. We have black sesame steam buns, black sesame tong yuans 汤圆 and by adding it to feathery soft, intensely rich milk bread loaf, you end up with a delicious mildly sesame favoured bread that is great eaten as toast for breakfast.

If you enjoy the nutty tastes of sesame and are looking for an insanely easy milk bread recipe, then go ahead and make this black sesame milk bread! You'll be sure to come back to this recipe again and again!

Some things to consider

Here are some factors to consider before diving into this easy black sesame milk bread recipe. They are not mandatory but will contribute to the success of your attempt.

A digital scale

I’ve been using a digital scale to make all my breads for a while now and I’ve got to say that it just makes sense. Bread making is a precise science and to get it to work every time, you’ve got to start with the right proportion of ingredients.

For example, I keep saying that this recipe is easy to do because I use a scale to measure everything in one go! Everything gets dumped into one mixing bowl, it's accurate, mess-free and so simple.

A stand mixer

There are breads that you can make by hand…but this isn’t one of them. This dough calls to be kneaded until it passes the “windowpane test”. Basically, where you can stretch the dough really really thin, without tearing it, until it’s see through. It took my mixer 20min to get there…I don’t about you, but my arms just don’t have that kind of stamina.

The black sesame seeds

Black sesame seeds are widely available for purchase. However, if you can find already ground up black sesame seeds in powder form, it would make your life easier for making any sort of black sesame steamed/baked goods. Before I found these ground black sesame seeds at my local Asian grocer, I was dutifully grounding up my sesame seeds in the blender... I must say, this has been a step that I'm happy to skip.

The cream

Another way this black sesame milk bread is considered easy for me is the fact that the fat content of the recipe is provided via cream and not butter. Incorporating butter into a dough can be a little more involved than simply pouring the cream. I’ve used both “table cream” (18-30% fat) as well as “whipping cream” (30-36% fat) to make this black sesame milk bread and they both work. However there are some trade offs.

- The whipping cream, with its higher fat content gives the bread a richer mouth feel. But it takes longer to knead to the windowpane stage and for the bread to rise for the second time.

- The lesser fatty cream will enable the dough to come together quicker, but you won’t get that creamier taste in the finish product.

So the choice is yours.

The flour

Use bread flour. With its higher protein content of around 11-13%, depending on where you live, you will have a better rise and an easier time working the gluten.

And that's it! Really I implore you to give this recipe a try and get ready to enjoy some delicious black sesame milk bread right out of your oven!

You Will Need

 560 g Bread flourIn a pinch, all purpose flour will work too
 40 g Ground black sesame seeds
 220 g Milk
 150 g Cream
 1 Egg
 40 g Sugar
 6 g Instant dry yeast
 5 g Salt

Instructions

1

Combine all the ingredients into large mixing bowl, mix with a spatula or a spoon until there is no more liquid and continue to knead the dough with your stand mixer or alternatively, continue kneading by hand.

2

Mix on low (speed 2) until the dough comes together and then increase the speed to 3-4 and continue kneading for another 15-20min or until your dough become stretchy, soft and supple to the touch.

3

Then pull the dough into a smooth, tight ball and put into bowl to rise covered with plastic wrap or a lid. This will take anywhere between 1-2 hours, depending on the conditions in your home.

4

Once the dough has risen and doubled in size. You will be able to poke a hole in the centre and it won't deflate or push back.

5

Remove the dough and divide into 6 equal pieces or around 170g each. Pull each piece into a smooth ball again and leave it to rest for 10min under plastic wrap.

6

Once rested, take out one ball at a time and roll it out into an oval. Fold it onto itself like a letter and return it under the plastic wrap as you work on the other ones.

7

When all the dough balls have been pre-shaped, go back to the first one and roll that out vertically into a rectangle. Then roll it into a cylinder by rolling toward you will pressing downward to create surface tension.
Pinch the ends to close and place the shaped rolls into the pan with the seam side down.

8

Repeat the above process 5 more time and you'll have 2 loafs of 3 dough rolls each. Leave those to rise covered or uncovered for the second time.

9

This will take between 1-1.5hrs. When the doughs have risen to fill about 75-80% of the pan, you'll know it's ready for the oven.

10

Brush the tops with egg wash or cream and put them into a preheated 200C/ 390F oven for 25-30min. Cover the tops with tin foil half way through the cooking to prevent over browning.

11

Once baked, remove from pan immediately and leave it on wire racks to cool.

Ingredients

 560 g Bread flourIn a pinch, all purpose flour will work too
 40 g Ground black sesame seeds
 220 g Milk
 150 g Cream
 1 Egg
 40 g Sugar
 6 g Instant dry yeast
 5 g Salt

Directions

1

Combine all the ingredients into large mixing bowl, mix with a spatula or a spoon until there is no more liquid and continue to knead the dough with your stand mixer or alternatively, continue kneading by hand.

2

Mix on low (speed 2) until the dough comes together and then increase the speed to 3-4 and continue kneading for another 15-20min or until your dough become stretchy, soft and supple to the touch.

3

Then pull the dough into a smooth, tight ball and put into bowl to rise covered with plastic wrap or a lid. This will take anywhere between 1-2 hours, depending on the conditions in your home.

4

Once the dough has risen and doubled in size. You will be able to poke a hole in the centre and it won't deflate or push back.

5

Remove the dough and divide into 6 equal pieces or around 170g each. Pull each piece into a smooth ball again and leave it to rest for 10min under plastic wrap.

6

Once rested, take out one ball at a time and roll it out into an oval. Fold it onto itself like a letter and return it under the plastic wrap as you work on the other ones.

7

When all the dough balls have been pre-shaped, go back to the first one and roll that out vertically into a rectangle. Then roll it into a cylinder by rolling toward you will pressing downward to create surface tension.
Pinch the ends to close and place the shaped rolls into the pan with the seam side down.

8

Repeat the above process 5 more time and you'll have 2 loafs of 3 dough rolls each. Leave those to rise covered or uncovered for the second time.

9

This will take between 1-1.5hrs. When the doughs have risen to fill about 75-80% of the pan, you'll know it's ready for the oven.

10

Brush the tops with egg wash or cream and put them into a preheated 200C/ 390F oven for 25-30min. Cover the tops with tin foil half way through the cooking to prevent over browning.

11

Once baked, remove from pan immediately and leave it on wire racks to cool.

Black Sesame Milk Bread

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