SESAME BREAD
Sesambröd
1 ¾ oz fresh yeast
1½ teaspoons sugar
1 teaspoon salt
approx 5 ¼ cups flour
sesame seeds
Warm creamy milk and oil to 37°C/body heat. Crumble the yeast in a bowl and dissolve it in some of the liquid. Add remaining liquid. Add sugar, salt and flour, little by little. Work the dough until smooth and no longer sticks to the sides of the bowl. Leave to prove, covered with a cloth, for about 30 minutes.
Sesambröd
A fine, white bread, excellent for breakfast or with
soup. The bread is good for toasting as well. Sprinkle with sesame seeds before
baking.
2 breads
2 cups creamy milk
4 tablespoons oil1 ¾ oz fresh yeast
1½ teaspoons sugar
1 teaspoon salt
approx 5 ¼ cups flour
Brushing:
eggsesame seeds
Warm creamy milk and oil to 37°C/body heat. Crumble the yeast in a bowl and dissolve it in some of the liquid. Add remaining liquid. Add sugar, salt and flour, little by little. Work the dough until smooth and no longer sticks to the sides of the bowl. Leave to prove, covered with a cloth, for about 30 minutes.
Turn the dough out onto a floured surface and knead
until smooth and pliable. Divide it in two. Shape to round or oval breads and
put them on a greased baking plate (or use baking paper). Cover and let rise
for about 30 minutes. Brush with beaten egg and sprinkle with sesame seeds.
Bake in the lower part of the oven at 350 to 390F for 25 to 30
minutes.
Leave to cool on a rack.
You can also flavour the bread with 1 tablespoon ground
fennel or mixed bread spices.
Enjoy!
Bella
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