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If you like the taste of sesame, then this is for you.
It's a straightforward loaf....the recipe will make you one small loaf - so feel free to simply double up.
I'm going to make it in two forms - a tear and share rosette and a straightforward loaf.
Either way, making the dough is the same.
So, for the rosette OR for the loaf:
225 gms of hand hot water
350 gms strong white bread flour
½ teaspoon sugar
¾ teaspoon sea salt
¾ teaspoon instant fast action yeast
1 tablespoon toasted sesame oil
and for the topping
1 teaspoon salt dissolved in 1 tablespoon boiling water
1 tablespoon of sesame seeds (white or black or even mixed)
Mix the flour with the salt, sugar, yeast, water and oil and bring it all together.
Knead on an unfloured surface for 8 - 10 minutes until you have formed a soft and silky dough.
Place in a lightly-oiled bowl, cover and place somewhere warm for about an hour or until it has doubled in size.
for the Rosette
Gently tip the dough out onto a surface and then weigh. Try not to knock it back too much.
Divide into six even pieces and form into each into a boule
Grease a round baking pan or cake pan.
Place one boule in the middle and then equally space the remaining five pieces around the outside.
If your pan is large, you may wish to divide into more pieces.
Cover and proof in a warm place until it has doubled in size.
for the Loaf
Gently tip the dough out onto a surface and shape to fit your greased loaf tin. The dough should only take up a half of the tin to allow for a second proof.
Preheat the oven to 210⁰C
Brush to top of the rosette / loaf with the salt water wash and sprinkle the sesame seeds over the top.
Bake for 15 -20 minutes (Rosette) and 25 - 30 mins (Loaf) until golden and hollow when tapped on the underneath.
Cool on a rack
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