My friend Sawsan of Chef in Disguise made this bread last week and as soon as I saw it, I knew I HAD to make it. I’m still doing the no carb, sugar, blah, blah, blah diet, but my Mom’s husband was coming down for a visit and I wanted to make a special breakfast of home-made bread for him. The loaves turned out beautifully, light, a good crumb, great texture (just a little chewy, like egg bread) and quite sesame-ish. I followed Sawsan’s recipe and I didn’t half or even quarter it and I am sure glad I didn’t. I LOVED it. And I will make it again. Thank you kindly Sawsan, for the glorious recipe, I likely would have never found on my own. One little round was plenty for dinner for two people.
Sesame Bread (from Sawsan, Chef in Disguise)
Ingredients:
- 3 to 3 1/2 cups all-purpose flour (I actually found I needed about 4 1/2 cups, but it was rather humid the day I made it)
- 3 large eggs
- 2 tbsp powdered milk
- 3/4 cup warm water (it should feel slightly warm to the touch not hot)
- 1 tsp vinegar
- 1 tbsp yeast
- 1 tbsp sugar
- 1 tsp salt (this was increased from 1/4 tsp because it just wasn’t enough 2016/03/15)
For the topping:
- 1 egg white beaten (I had the same concern as Sawsan, and I didn’t want it to taste eggy, so I just used the white)
- 1 teaspoon vinegar
- sesame seeds (about a cup)
Directions:
- Combine the yeast, sugar and 3/4 cup water, stir gently and allow to bubble up and foam (if it doesn’t you need to discard it and start over with new yeast).
- In the bowl of your stand mixer add the flour, salt ,powdered milk, eggs and vinegar. Rub the eggs into the flour with your finger tips and switch to a dough hook to incorporate completely.
- Add the yeast water mixture and knead the dough for 10 minutes untill you get a smooth slightly sticky dough (you may or may not need to add more water depending on the type of flour you use).
- Place the dough in a slightly oiled bowl, cover it and allow it to rise in a warm place till it doubles in size (this only takes about 45 minutes).
- Divide the dough into 4 equal parts. Roll out each part into a rectangle thin rectangle Sawsan has excellent photos showing what your bread should look like.
- Pre-heat your oven to 500°F.
- Begin by rolling the dough tightly on the long end, bring the two ends together and pinch to seal. Pinch the seam along the edge as well so it doesn’t unravel. Coat with the vinegar, egg wash and then entirely cover in sesame seeds (I used black and white ones). Complete the remaining dough the same way. Allow to rest about 20 minutes.
- Bake for 5-7 minutes on the high heat, then reduce to 400°F and bake for another 7-10 minutes or until the bottom is golden.
- Serve with fresh preserves and unsalted butter. JT even used the wedges to sop up the gravy from the Bœuff Bourguignon he made for dinner on Saturday night.
[…] also wanted to make the rope bread as a savoury cheese version and used my Sesame Bread Recipe; I divided the dough into two equal portions, spread a few handfuls of sharp cheddar on one […]
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[…] sesame bread with a smear of avocado paste with Martinis. Sawsan‘s sesame bread recipe click here. The scallops were perfectly grilled, and pair beautifully with the avocado […]
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Who loves bread…me. Who loves sesame seed…me. And who’s wife has promised to make him a ton of bread this summer…mine. Sending this off to Liz right now. 😉
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It was very easy to make and delicious to eat! Welcome back Jed your new site rocks!
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I love bread anything, these buns look especially delicious.
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Thanks Allasandra, very kind of you to say.
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Great bread Eva! I agree with Lorraine, it looks like a giant bagel. 🙂 Love the addition of the sesame seeds!
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It surely did not taste like a bagel; more light and fluffy! Thank you!
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Thank you so much for making one of my recipes Eva and blogging about it. I love the idea of using black and white sesame seeds, it makes the bread look even more inviting.
I am so glad you and your guests enjoyed the bread 🙂 your post put a big smile on my face, thank you again
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It really was my pleasure Sawsan; I have a real affinity to your recipes. Thanks again.
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Your sesame mini breads look absolutely gorgeous! So much better than the sesame pretzels I love so much. I am simply addicted to sesame seeds so if one day I bake any bread, I will certainly sprinkle it with lots of sesame seeds too. I am sure your visitor was thrilled to discover such a delight for breakfast .
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Thank you kindly, Sissi. He was able to take one home for a later treat. I live sesame seeds too, and the egg vinegar mix made them stick quite nicely.
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Those look so good and I love the idea of a crunchy outside and a soft interior!
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It was just the right texture GD, thanks.
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Like Lorraine said, it really does look like a sesame covered bagel! I’ve been wanting to make my own bread for the longest time…your bread looks so good!
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The texture was quite different to a bagel, Jenny, more egg bread-like really.
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These rolls do look very, very good. I love how very generous you have been with the sesame seeds. These rolls look like they would have great crunch xx
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Their crumb was indeed quite crispy, particularly when we reheated them, Charlie. The seeds added a lively taste and texture.
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YUM! I would love this with some lox =D
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Great idea Sqishy Monster!
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Her recipes always look so wonderful. So do yours!
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Thank you, Greg.
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Great job Eva – I remember Sawsan’s post and thought back then how wonderful it looked. You’ve done a great job recreating it – screw cutting it into wedges though… I’d cut the whole thing in half horizontally and stuff it full of cheese and cold meats, but then I am a little greedy scoundrel 🙂
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Thanks Charles; your sandwich sounds incredible!
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I can absolutely see why you felt compelled to make them. Staying carb free is fun, because when you fall off the wagon, you most often choose something really special like this loaf. And I’m sure there’s a heightened appreciation for it!!
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You are so right Barbara! I did have a taste, and I must say it was absolutely heavenly! Instead of scarfing down bread, I really savoured each bite. JT showed restraint this week too, the fourth and final boule (the third one went home with Geo) is still in the fridge waiting for our family dinner at the cottage!
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These look delicious, Eva. Using the two colored sesames gave them a great look! You seem to be on quite a roll with bread recipes, a real bread winner. (OK, I apologize for both of those.)
I’ll definitely give these a try, although I probably will halve the recipe. I really enjoy baking bread so making it twice is not a problem at all. Thanks to you, Eva, and to Sawsan for what looks to be my next loaves of bread.
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Thank you, JT is master of puns so I’m kinda used to it. Bread freezes very well, John, either as dough to bake at a later date, or a baked loaves.
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You did a gorgeous job and when I’m baking bread again, I’ll be sure to try this out. And pretzels. I want to make some pretzels. 🙂
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Thank you kindly Maria. I saw pretzels on Sports Gluttons blog a while ago and was intrigued they looked so delicious. I’d like to try making them one day too.
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These looked really good to me too. I love all the delicious recipes you serve your guests Eva! They are some lucky folks. 🙂
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Thanks Kristy! I just love to feed people.
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I have some jam and butter ready for those sesame rolls! Awesome!
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Thanks Angie, served warm the butter melts all through the lovely texture of the bread, and the sesame seeds were so tasty too.
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This looks good, Eva. Sawsan’s did too.
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Thanks Sharyn, it was delicious!
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I remember seeing this bread and wishing for it with some jam and butter – you inspire me further to make it 😀
Cheers
Choc Chip Uru
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It turned out to be very easy CCU, you will love it.
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That looks fantastic! Love the white and dark sesame seed combo —
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Thank you kindly Bill.
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Perfectly made, Eva. I too like the generous coating of sesame seeds, all that nutty taste in the mouth, I want one NOW!
What did you do to get rid of the check mark in the box for “Notify me of follow-up comments via email”?.
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Thanks Norma; about the check mark, I’m not entirely sure, but I did uncheck some of the options John was talking about. I’ll see if I can figure it out and post about it on the weekend.
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I think WordPress took out the check mark, it is no longer on my blog.
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I think you’re right Norma. I looked around my settings and nothing popped out at me.
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I love how generous the coating of sesame seeds is Eva! It looks amazing! Like a giant bagel 🙂
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Yes indeed, Lorraine, except the inside was light and only a little chewy! I’ll make it again!
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