after magically managing to escape jury duty for most of my adult life, my number was finally up. slated to report to the center street court house this monday, i started feeling a bit anxious on sunday morning. and when i’m anxious, i bake.
a while back, i attempted to make the japanese double soft bread (ダ○ルソフト), and it came out lopsided. i decided to give it ago a second time, with some last minute modifications, of course. i was out of barley malt and substituted with honey. i was out of heavy cream and used half & half. i decided to up the yeast quotient a bit (but mostly b/c my yeast is a bit old — having been hibernating in my freezer for a year +) , and black sesame seeds seemed like a good idea. i also decided to forgo the egg wash, as i didn’t have enough eggs left.
30 minutes in the oven later, and poof! the smell of fresh bread greeted me. if i can master the double soft bread and get a perfectly split dome, surely, i could muddle my way through jury duty the next day, right?
(and for those that are curious, i ended up being sent to jury selection for a *gasp* murder trial, but wasn’t “smart” enough so they say in the jury duty orientation room to be selected. phew! i think i may have needed to bake 12 dozen more loaves of bread, if i ended up having to sit thru such a grisly case)
Honey Black Sesame Bread
(makes 1 8.5″ loaf)
I know, I know. A lot of people grumble that my recipes are sometimes written in metric. But I highly recommend getting a kitchen scale! You can find a fairly workable one for $5-$30 these days (i’m told that ikea sells the $5 ones), and you’ll find that metric recipes really aren’t that bad. In fact, i actually prefer metric b/c it means less washing of those pesky measuring cups!)
|Egg||1 large one|
|Half & Half||32g|
|Black sesame seeds||30-40g, depending on your preference|
- Dissolve sugar and yeast in warm water. Set aside and allow the yeast to foam up for about 15 minutes
- Pour flours, honey and salt into the bowl of your standmixer with the dough hook attachment. Mix for 1 minute.
- Add in egg, cream and butter. Blend together on low/medium speed.
- Add yeast, sugar, water mix slowly (you may not need all of the water) until the dough just comes together. Sprinkle in black sesame seeds. Continue to knead for about 5 minutes until the dough begins to separate from bowl.
- Let proof until the dough has doubled in size. Roughly 1-2 hours.
- Separate the dough into 2 even pieces. (And, here’s where a kitchen scale comes handy! if you weigh each piece of dough, and get them to be roughly the same weight, you’ll get an even split. unlike my lopsided first attempt).
- Flatten the dough until it’s about 9-inch round on a floured surface, using a rolling pin.
- With your hands, roll the dough into a log and tuck the ends under. Repeat with other piece of dough.
- Place the 2 logs next to each other in a greased loaf pan (about 4.5 x 8.5 inches).
- Let proof until the dough has reached the lip of the loaf pan. About 1 hour.
- Bake at 350°F for 30 minutes
- Take out of pan and cool on a rack.