Toasted Sesame Bread Recipes

SICILIAN SESAME SEED BREAD

Steps:

• In a large glass measuring cup, dissolve the sugar and yeast in 2 cups of the warm water. Let stand, covered for 5 minutes, or until foamy.
• Add 2 cups of flour and salt to the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture and mix until a dough starts to form. Add 2 more cups of flour and let mix until a smooth ball of dough is formed. It too wet, add 1 -2 tablespoons more flour. Do not let the dough get to dry. It should be slightly sticky. Let knead for about 5-10 minutes in total.
• Place the dough in a large oiled bowl and cover with plastic wrap. Let it rise until doubled about 2 hours. (I usually place in my oven with the light on).
• On a floured board, punch down the dough, divide it in half and shape two thick loaves or four baguettes.
• Transfer loaves a floured baker's couche or large cotton dish towel. Cover the loaves and let rise in a warm place for about 2 hours until doubled again in size.
• Preheat the oven at 450 degrees for 30 minutes. Place a cast iron skillet on the bottom rack and let heat as well.
• When ready to bake, mix the egg and water to make a wash. Brush the egg wash over the loaves and sprinkle with sesame seeds.
• Place the loaves on baking sheet or a french loaf baking pans.
• Put the baking pan on the middle rack.
• Add 10 ice cubes to the cast iron pan. This will create the steam for a great crust. Add 4-6 more cubes halfway through for more steam.
• Cook for 35 minutes until the bread is a nice golden brown.
• Let the bread cool before slicing.

SESAME FRENCH BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Divide in half. Roll each half into a 15x10-in. rectangle. Roll up from a long side; seal well. Place with seam side down on greased baking sheet sprinkled with cornmeal. , Beat egg white and water; brush over loaves. Sprinkle with sesame seeds. Cover with plastic wrap sprayed with cooking spray; let rise until nearly doubled, about 30 minutes. , With a sharp knife, make 4 shallow diagonal cuts across top. Bake at 400° until lightly browned, about 25 minutes. Remove from pan and cool on a wire rack.

SESAME SEED BREAD (BREAD MACHINE)

Steps:

• Place the first four ingredients into your bread machine pan in the order they are listed above.
• Mix the flour with the seeds and pour into the pan, followed by the yeast.
• Set the programme to 'DOUGH'.
• When the cycle has finished, (my machine takes 90 minutes) transfer the dough to a floured surface, knead about 5 times then shape as you like (round, oval, loaf, etc.) Place the dough on a lightly oiled baking sheet and cover it with a piece of oiled cling film/plastic wrap. Leave it to prove until it has almost doubled in size (about an hour).
• Preheat the oven to 200C/400°F
• Using the point of a sharp knife, cut 4-5 slashes in the loaf no more than 1/4 inch deep, making a simple design of your choice. (ex: / / / / or XXXX, etc.).
• Brush the dough gently with the milk then sprinkle the sesame seeds over the top.
• Bake for 25 minutes or until it has turned golden brown. Transfer the loaf to a wire rack and leave it to cool a little before slicing.

ITALIAN SESAME BREAD

Steps:

• Mix and knead all of the dough ingredients by hand, mixer, bread machine or food processor until you've made a smooth, elastic dough. Place the dough in a lightly greased bowl, turn to coat, cover, and allow it to rise for 1 1/2 to 2 hours.
• Gently deflate the dough, and divide it into three equal pieces. Roll each piece into a 20-inch log, tapering the ends slightly. Place the logs on a lightly greased or parchment lined baking sheet. Braid them loosely; pinch the ends together, and tuck them under.
• Brush some of the beaten egg white over the braid; reserving the remainder. Cover the braid and allow it to rise for 1 to 1 1/2 hours, until it's almost doubled in size.
• Preheat your oven to 400° degrees. Brush the braid again with some of the remaining egg white and sprinkle with the sesame seeds. Bake the braid for 20 to 25 minutes, until it's golden brown. (Tent it lightly with aluminum foil after 15 minutes, if it appears to be browning too quickly.).
• Remove the braid from the oven, and cool it on a wire rack.

TOASTED SESAME BREAD

Steps:

• 1. in mixer bowl add tsp of yeast to the warm (115 degree) water, mix on low for 2 seconds, then let sit for 3 minutes
• 2. add toasted sesame oil, salt, garlic powder, and ginger, mix again for 2 seconds then let sit for 3 minutes.
• 3. change from mixing attatchment to bread hook, and add flour, one cup at a time until its well mixed and coming off the sides of the bowl to form a blob on the hook.
• 4. grease a bowl with sesame oil, and transfer blob to that bowl. Turn the blob over to coat both sides, cover with plastic wrap and allow to rise for 3 to 6 hours, allowing to double in size.
• 5. on floured surface, turn dough out, then sprink with flour and flour your hands too.
• 6. turn the dough while folding into itself for about a minute until the outer skin begins to split.
• 7. set blob onto floured cookie sheet and brush with sesame oil, then sprinkle salt and sesame seeds. cover with plastic wrap and allow to rise for another 90 to 120 minutes.
• 8. put covered dutch oven into center of oven, and preheat to 500
• 9. remove dutch oven from 500 degree oven and remove lid. carfully lift your loaf off the cookie sheet and drop into dutch oven, cover and return it to the oven.
• 10. bake for 30 minutes, then remove lid and bake for another 10 minutes.
• 11. remove from oven and turn dough out of pan immediately.