Wednesday, December 15, 2010

Black Sesame Loaf Bread

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I have kept some dough from my last batch pau making in the fridge. Initially the dough is going to be sponge dough on pau. I heard about the sponge dough method in making bread. Therefore I like to use the sponge dough on this bread recipe. Although the sponge dough is made from plain flour, it works incredible well in bread! The texture of the bread is really soft, fluffy and spongy. The result is similar with gelatinized dough method (烫种面团).

Ingredients: yields around 700g dough

~Sponge Dough: yields 200g x 3 portions
3 cups plain flour
2 tbsp sugar
1 ½ tsp yeast
1 cup water 

~Bread Dough:
200g sponge dough (above)
* Tear into pieces
1 egg
130ml milk
20g ground black sesame
1 tbsp sugar
½ tsp salt
½ tsp yeast

250g bread flour

20g margarine


~Sponge Dough
Mix all till form a dough. Divide into 3 portions (around 200g each). Immediately store in greased plastic bag (no proving needed). Make a tight knob without leaving any space for the dough. Store in fridge at least 4 hours. It can be kept up to 7 days. Thaw it for 10-15 minutes at room temperature before use.

Before(left) and after (right) more than 4hours in the fridge

~ Bread

1. Put all ingredients (A) inside a pan. Follow by bread flour. Using a pair of chopstick, stir till all flour coated with the liquid.
2. Start kneading to form a rough dough. Once all come together put in margarine. Continue to knead until the dough become smooth and elastic.

3. Once the dough is ready, form into a ball, cover and let it prove for 45 minutes or till doubles its size.
4. Checking by gently press with a floured finger. It should show a finger tip mark but not deflate.

5. Transfer to work surface. Divide the dough into your desired weight and mould into balls.
6. Gently flatten the ball and roll into swiss roll shape. Repeat till all done.
7. Put the dough inside loaf tin. Do grease the tin properly as it will ease the removal process once the loaf is baked.
8. Leave to prove for 45mins or till double its size.
9. Bake at 180C for 20-25 minutes. (Do adjust according to your loaf size) Remove from loaf tin immediately when baked. Allow to cool on wire rack.

~The dough is more on sticky side. However it is manageable once the gluten has develop.


  1. hi vivian, these loaves look absolutely soft! i've tried the gelatinised method too and it produced really excellent results!

  2. Hi there, may I know what size of loaf pan u use for this amount of dough?


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