Monday, March 7, 2011

Black Sesame Spiral Loaf Bread/ Straight Dough Method

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I read bread recipe from Reesekitchen. She is using condensed milk in her recipes and her bread looks very great! Therefore like to give it a try.

Since my sons dislike “black” bread, I use the “black” dough as part of the loaf bread. I’m happy that they accept the spiral loaf bread! 

I baked in L23cm x W13cm x H8cm cake mould
250g bread flour
50g cake flour
5g yeast
½ tbsp sugar
1/2tsp salt

40g condensed milk
200ml milk
*Mix and set aside

( C)
1 tbsp vegetable oil
1 tbsp black sesame seeds powder


1. Mix (A) and (B), knead to form dough. Add in the oil and continue kneading till form smooth and elastic dough.
2. Take 200g of the ready dough and add in black sesame powder. Knead till well combined. Cover and rest for 45 minutes.

3. Transfer the dough onto working surface. Flatten with rolling pin to remove the air bubbles. Rest for 10 minutes.
4. Again roll the dough, this time into proper rectangle shape.
5. Place the black dough on top and gently roll to seal tight. Gently roll into swiss roll shape. Place into greased mould and rest for 45 minutes.
6. Bake in the preheated oven 180C for 30 minutes. Do cover with aluminium foil if the top is browning too fast during the baking time.
7. Once bake, immediately remove from mould and cool on wired rack.


  1. Texture looks awesome! And the swirl effect is really eye-catching.

  2. the bread look so soft! i love the spiral design which is so lovely! sesame is great! im sure the bread taste yummy! (: (:

  3. Wow, your spiral bread is so perfect!! :) Well done.

  4. the swirl looks so perfect and the texture as well!

  5. I love the swirl, pretty! ;)

  6. I just found your blog and it's amazing. I really like all the pau recipes you posted up and I can't wait to try them. Also this swirl sure is beautiful! It's not easy making pretty, even swirls, I know this from experience. :D

  7. NEL,The Sweetylicious, Hanushi, j3ss kitch3n, CaThY, Esther,

    Thank you. Yeah my sons also like the "pattern" of the loaf bread. Can't wait to try once they saw the slices of bread.

  8. Your bread looks good, the crust is so nicely browned. Nice swirls too.

  9. Hi Vivian,

    Your bread looks so soft & nice, you can roll out the dough so nicely, when I roll mind it seem to shrink, please advise. TQ.

  10. Delphine,
    The dough will tend to shrink after the 1st proving. That's why we need to rest the dough for about 10 minutes before the shaping stage. However I tend to skip it as no patient :P What I did is roll out the dough more times to get the length that I required. This work for me.

  11. Hi Vivian,
    Thank you so much for your prompt reply & advise.

  12. Vivian, the bread looks amazingly soft and delicious. thanks for sharing it.

  13. Hi Vivian, I just made this bread today and mine turned out really dense and pound cake like. Do you happen to know why? I used a mixing machines with a dough hook to mix my dough, could that be the reason?

    1. Did your machine knead the dough till pass window test? It means the stage where dough can be stretched without easy tearing.
      Is the dough rise double in size ? Is your yeast still in good conditions ? These are the common problems for dense bread.

  14. The bread is soft and nice. However it stuck too much to the pan although it was well greased.Any tips? Thx


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