Toasted Sesame Seed Yogurt Bread

Ingredients

Yeast:

Yogurt Mixture:

Flour and Sesame Seeds:

Oil For Bowl:

Sesame Seeds for Pans:

Egg White Glaze:

Sesame Seeds for Tops of Loaves:

Instructions

  1. Heat a wide, dry frying pan over medium-low heat.
  2. Add ¾ cup sesame seeds to the pan.
  3. Stir constantly until the seeds darken slightly and are fragrant, but not brown.
  4. Remove sesame seeds from heat and allow to cool.
  5. Grease a large bowl and set aside.
  6. Separate the sesame seeds with ½ cup in one small bowl and ¼ cup in separate small bowl; set aside.
  7. In a large work bowl dissolve yeast in ¼ cup warm water.
  8. In a saucepan, on medium-low heat whisk yogurt, sugar, salt, and vegetable oil until just warm.
  9. With a spatula stir warm yogurt mixture into yeast mixture.
  10. Add 2 cups of the flour to the work bowl and stir with spatula until the mixture is smooth.
  11. Insert a dough hook in the stand mixer.
  12. Mix in enough of the remaining flour and ½ cup toasted sesame seeds to make a dough that is smooth and elastic.
  13. Turn dough out onto a lightly floured surface and knead for 1 minute.
  14. Place dough in the oiled bowl, turning to coat all sides with the oil.
  15. Cover with a damp towel.
  16. Let dough rise in a warm place, free from drafts, until doubled in bulk; about 1 hour.
  17. To test the rise, poke 2 fingers about ½-inch deep into the dough. If the indentations stay after your fingers are removed the dough is ready.
  18. Grease 2 standard loaf pans.
  19. Sprinkle 1 tablespoon toasted sesame seeds over the bottom and sides of each pan; set aside.
  20. Punch down dough.
  21. Turn dough out onto a floured surface.
  22. Knead for 30 seconds.
  23. Cover and let dough rest for 10 minutes.
  24. Divide dough in half; shape into loaves.
  25. Place in prepared pans.
  26. Cover pans with a dry towel.
  27. Let rise until doubled in bulk, about 1 hour.
  28. Preheat oven to 375°.
  29. Make 3 diagonal slashes on the top of each loaf with a sharp knife. Slashes should be ¼ to ½-inch deep. You can also use pointed kitchen scissors to clip the tops of the loaves.
  30. Slashing the loaves will allow excess gas to escape during baking, preventing ragged splitting on top of the loaves.
  31. Whisk 1 egg white with 2 teaspoons of cold water.
  32. Brush tops of loaves with egg white glaze.
  33. Sprinkle about 1 tablespoon toasted sesame seeds over each unbaked loaf.
  34. Bake 30 to 35 minutes or until bread sounds hollow when bottom is tapped with fingertip.
  35. Remove from pans and cool on a rack.

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