Black Sesame Potato Loaf

Black Sesame Potato Bread Loaf // MonoandCoBlack Sesame Potato Bread Loaf // MonoandCo

Bread yoga time!

I like doing such strange things to my bread when they turn out this soft.  A reminder to myself that this proportion of ingredients works very well.  The crust also browned nicely, largely due to the higher amount of butter.

I have read from somewhere that black sesame seeds are better eaten grounded than as seeds, just like the flaxseeds.  So a white bread recipe incorporating black sesame powder sounds like a good idea given its medicinal benefits.

Although toasting and grounding the seeds wouldn’t take up much time given that this recipe only needs 3 tablespoons of it, I had some ready black sesame powder that I like to eat with my muah chee, so I used that instead.

Black Sesame Potato Bread Loaf // MonoandCoBlack Sesame Potato Bread Loaf // MonoandCo Black Sesame Potato Bread Loaf // MonoandCoBlack Sesame Potato Bread Loaf // MonoandCoBlack Sesame Potato Bread Loaf // MonoandCo Black Sesame Potato Bread Loaf // MonoandCoBlack Sesame Potato Bread Loaf // MonoandCoBlack Sesame Potato Bread Loaf // MonoandCoBlack Sesame Potato Bread Loaf // MonoandCo


BLACK SESAME POTATO BREAD LOAF

200g bread flour
20g top flour
100g potatoes, cooked + mashed
2 tablespoons raw sugar
3 tablespoons ground black sesame seeds
1/4 teaspoon salt
1 teaspoon instant yeast
40g unsweetened soy milk
1 small egg (50g)
40g cold butter, cubed

Combine all dry ingredients : bread flour, top flour, sugar, ground black sesame seeds, salt and yeast in a mixer bowl, stir with hand whisk to mix them evenly.  Add cooled mashed potatoes, beaten egg, and soy milk and knead the ingredients with a dough hook into a ball dough on the lowest speed (KA 1).  Stop the mixture and let the dough rest for 15 minutes to let flour absorb the liquid well.

After the dough has rested, turn the mixer on low speed for about 1 minute.  Add the butter cubes one by one with the mixer running.  Knead the dough till window pane stage, then let the dough rest covered in the bowl for 1 hour to expand to twice its size.

After an hour, punch the dough down to deflate it and transfer the slightly sticky dough to a clean and slightly floured worktop.  Flatten dough to push out air bubbles inside the dough. Shape dough and place it inside the bread tin, seam side downwards. Let it proof for another 45 minutes to 1 hour, covered and placed in a draft free place.

Once the dough has rise over and above the brim, bake the bread in a preheated oven at 170C for 30 minutes.  After baking, remove the bread from the tin immediately and allow it to cool completely on a rack before slicing or serving.

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