Though I just bake bread whenever I feel like it since bakeries here in Hongkong are dime a dozen ...
But it still a shock to my wallet hah ! to see the price of some artisan breads here ....
I know that it takes time and effort to make a good artisan bread , so last time I borrowed ( as usual ! ) Tartine Bread book at the library but got cross-eyed reading it , I guess I'm not dedicated ( or that's my laziness talking again ! ) enough to make it , yet .....
So I just re-borrow this The big book of bread , which in my opinion , has the easiest bread recipes that actually works no matter how I manhandled the dough ! lol
Most of the recipes are straight forward and fuzz-free that I , the not-so dedicated home baker , always had a great time , yes , even during those hot summer days , trying recipes from this book ....
And because I love savoury bread , I tried this recipe which as the name suggests , don't really have that much sesame and the only sesame is the topping ....
As I love to modify er substitute some of my bakes , this recipe is no exception ....
We have some ground black sesame in the fridge , so what better way to use it than in this loaf ?! At least I can say that there's really some sesame in the dough hah !
This is one flavorful bread , even without some filling , it's still delicious by itself .
Recipe adapted from The Big Book of Bread
Makes one loaf , serves 14-16 slices
500 grams strong plain white flour ( I used 320 grams bread flour , 30 grams ground black sesame seeds and 150 grams whole wheat flour )
1 tsp salt
1 sachet ( 7 g / 1/4 oz ) easy-blend dried yeast ( 2 1/4 teaspoons Saf red instant yeast )
1 tsp mustard powder ( don't have this )
115 ( 4 oz ) mature cheddar cheese , grated ( 95 grams cheddar )
about 300 ml warm water ( about 320 ml or so )
25 grams butter
1 onion , chopped ( 145 grams , a combination of shallots and white onion )
2 tablespoons sesame seeds
* Grease a 900 grams ( 2 pound ) I used a 9 x 5-inch loaf tin or baking sheet and set aside . Sift flour and salt into a bowl , then stir in the yeast , mustard powder and cheese . Make a well in the center , then add enough water , mixing to form a soft dough .
* Turn dough into a clean surface and knead until smooth and elastic ; shape dough into a round and place in a lightly oiled bowl , cover and leave to rise in a warm place until doubled in size . Meanwhile , melt butter in a pan , add the onion and sauté for about 5 minutes or until onion is softened .
* Knock back the dough on a clean surface , then knead the onions evenly into the dough . Shape into oblong and press into the loaf tin or shape into an oval and place on the baking sheet , then cover and leave to rise again until doubled in size .
* Meanwhile , preheat oven to 190°C / 375°F . Brush the top of the loaf with water and sprinkle with sesame seeds . Bake loaf for 40-50 minutes or until bread has risen , golden brown and sounds hollow when tapped underneath . Turn out and let cool on a wire rack , serve in slices .
First proofing , after 1 hour and 30 minutes , tripled in size ....