Hey everyone, so I gave this sesame bread thing a shot, and let me tell you, it was quite the adventure. I’ve always loved the smell of fresh bread, and sesame seeds just add that extra bit of, you know, somethin’ somethin’. So, I thought, why not give it a go myself?
First off, I gathered all my stuff. Flour, water, yeast, a bit of sugar and salt, and of course, a whole bunch of sesame seeds. I mean, you can’t really have sesame bread without ’em, right? Got my big mixing bowl out, and I was ready to roll.
I started by mixing the dry ingredients. I just dumped the flour in, made a little well in the middle, and tossed in the yeast, sugar, and salt. Then, I gradually added warm water while stirring it all together. It got messy, I won’t lie. Flour everywhere, sticky dough all over my hands… But hey, that’s half the fun, isn’t it?
Once it was all mixed, I started kneading. Now, I’m no expert baker, but I’ve watched enough cooking shows to know you gotta knead the dough for a good while. So, I put on some music and went at it. Pushing, folding, turning, pushing, folding, turning. It’s actually a pretty good workout!
After what felt like forever, I put the dough in a greased bowl, covered it with a damp cloth, and let it rise. This is where the magic happens, folks. You leave it alone, and it just puffs up like a balloon. Patience is key here, and let me tell you, it’s not my strong suit. But I waited.
Waiting Time
- First Rise: about an hour
- Second Rise: another 30 minutes after shaping
Once it had doubled in size, I punched it down (satisfying, by the way), and shaped it into a loaf. Now, here comes the important part – the sesame seeds. I learned a neat trick from somewhere on the internet – dampening a towel and coating it with the seeds. I rolled my loaf over the seeds, and they stuck on like a charm!
Then, I preheated my oven to 400 degrees, because that’s what some recipe online said to do. I put the loaf on a baking sheet, gave it another quick egg wash – makes it golden brown and pretty – and sprinkled on some more sesame seeds for good measure. Baked it for about 20 to 25 minutes. The smell that filled my kitchen was heavenly. I almost couldn’t wait to dig in!
And there you have it. My homemade sesame bread. It wasn’t perfect, sure. It was a little lopsided, maybe a tad dense, but it was mine. And it tasted pretty darn good, if I do say so myself. Warm, crusty, with that nutty sesame flavor. Slap some butter on a slice, and you’re in heaven. So, if you’re thinking about trying to make your own sesame bread, I say go for it. It’s a bit of work, but totally worth it in the end. Plus, you get to say you made bread. From scratch. How cool is that?
