Description
Black Sesame Marble Milk Bread is a soft, fluffy loaf characterized by its beautiful black sesame swirls and a tender, moist crumb. This Asian-inspired bread uses a tangzhong starter to achieve perfect texture and incorporates toasted black sesame paste for a rich, nutty flavor. Ideal for breakfast or tea time, this bread is a delightful twist on classic milk bread with a visually stunning marble effect.
Ingredients
Scale
For Tangzhong:
- 3 tablespoons bread flour
- 1/2 cup water
For Black Sesame Paste:
- 1/2 cup toasted black sesame seeds
- 2 tablespoons granulated sugar
- 2 tablespoons softened unsalted butter
For Dough:
- 3 cups bread flour (can substitute with all-purpose flour)
- 1/4 cup granulated sugar
- 2 teaspoons instant yeast
- 1/4 cup milk powder
- 1 teaspoon salt
- 1 cup whole milk, warmed
- 1 large egg
- 2 tablespoons milk
- 1/4 cup unsalted butter, softened
Instructions
- Prepare Tangzhong: In a saucepan, whisk together 3 tablespoons bread flour and 1/2 cup water. Cook over low heat, stirring continuously until the mixture thickens to a pudding-like consistency. Remove from heat and refrigerate for at least 4 hours until fully cooled.
- Make Black Sesame Paste: Using a food processor, grind toasted black sesame seeds until finely ground. Mix in 2 tablespoons granulated sugar and 2 tablespoons softened butter to form a smooth, spreadable paste.
- Create Dough: In a large mixing bowl, combine 3 cups bread flour, 1/4 cup granulated sugar, 2 teaspoons instant yeast, 1/4 cup milk powder, and 1 teaspoon salt. Add warmed whole milk, cooled tangzhong, and 1 large egg. Knead the mixture for about 5 minutes until ingredients are combined.
- Incorporate Butter: Gently add 1/4 cup softened butter into the dough. Continue kneading for another 5-7 minutes until the dough becomes slightly tacky but no longer sticky.
- Divide Dough: Separate the dough into two parts, approximately two-thirds and one-third of the total dough weight.
- Combine with Sesame Paste: Knead the black sesame paste thoroughly into the smaller portion of dough until it is evenly colored and smooth.
- Proof Dough: Shape both dough portions into balls and place them in a warm, draft-free area covered with a damp cloth. Let them proof for 1 to 2 hours or until they have doubled in size.
- Shape Loaf: Roll each dough portion into rectangles of equal size. Stack them alternating between plain and black sesame dough. Cut the stacked dough into strips and braid them together. Place the braided loaf into a greased bread pan.
- Final Proof: Cover the loaf and let it rise again in a warm place for 45-60 minutes until doubled in size.
- Bake: Preheat the oven to 350°F (175°C). Brush the loaf with egg wash made from 1 egg and 2 tablespoons milk for a glossy finish. Bake for 30 minutes or until the loaf is golden brown on top. Remove and cool completely before slicing.
Notes
- Tangzhong is a cooked flour-water mixture that helps create soft, fluffy bread.
- If using active dry yeast, activate it first by dissolving in warm water with a pinch of sugar.
- Substitute coconut oil for butter for a dairy-free alternative.
- For a vegan version, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use plant-based milk.
- Make sure to proof dough in a warm, draft-free environment to ensure proper rise.
- Allow the bread to cool completely before slicing to preserve the texture.
