Fluffy Sesame Bread

Ingredients

• 3 cups Bread flour (All‑purpose or bread flour works; sifted)
• 1 cup Warm water (About 105°F / 40°C, not boiling)
• 2 tsp Active dry yeast (Check expiration date)
• 1 tbsp Granulated sugar (Helps activate yeast)
• 1 tsp Salt (Fine sea salt preferred)
• 2 tbsp Olive oil (For softness and to grease hands)
• 2 tbsp Toasted black sesame seeds (Adds flavor and crunch; can toast in a dry pan)
• 1 tbsp Extra olive oil for greasing (Lightly coat hands and baking sheet)

Instructions

1. Activate the yeast

   In the large mixing bowl, combine warm water (105°F/40°C), sugar, and yeast. Stir gently and let sit for 5 minutes until frothy.

   Time: PT5M

2. Add dry ingredients

   Add the flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

   Time: PT5M

3. Knead the dough

   Turn the dough onto a lightly floured surface and knead for about 7 minutes, or until the dough is smooth, elastic, and no longer sticks to your hands.

   Time: PT7M

4. First bulk fermentation (rest)

   Place the dough back into the bowl, cover with a kitchen towel or plastic wrap, and let it rest at room temperature for 1 hour. This allows the dough to ferment and develop air pockets.

   Time: PT1H

5. Stretch‑and‑fold

   After the rest, lightly oil your hands, gently pull the dough upward, then fold it over itself. Rotate and repeat 4–5 times to trap more air.

   Time: PT5M

6. Divide and shape

   Turn the dough onto a lightly floured board, divide it into two equal portions. Shape each portion into a round or oval loaf, creating dimples on the surface with your fingertips.

   Time: PT5M

7. Add sesame topping

   Brush the tops lightly with olive oil and sprinkle the toasted black sesame seeds evenly over each loaf.

   Time: PT2M

8. Second proof

   Place the shaped loaves on a parchment‑lined baking sheet, cover loosely, and let rise for 30 minutes until slightly puffy.

   Time: PT30M

9. Preheat the oven

   While the dough is proofing, preheat the oven to 190°C (375°F).

   Time: PT15M

   Temperature: 190°C

10. Bake the bread

    Bake the loaves for 20 minutes, or until the tops are deep golden and the bread sounds hollow when tapped on the bottom.

    Time: PT20M

    Temperature: 190°C

11. Cool and serve

    Remove the bread from the oven, transfer to a wire rack and let cool for 10 minutes before slicing.

    Time: PT10M

Nutrition Facts

Calories

150

Protein

4g

Carbohydrates

25g

Fat

4g

Fiber

1g

Ingredient Substitutions

• Instead of Bread flour: All‑purpose flour
• Instead of Active dry yeast: Instant yeast (use 1½ tsp)
• Instead of Granulated sugar: Honey (½ tbsp)
• Instead of Salt: Kosher salt (½ tsp)
• Instead of Olive oil: Vegetable oil
• Instead of Toasted black sesame seeds: White sesame seeds

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or hand mixer
• Kitchen towel or plastic wrap
• Baking sheet or loaf pan
• Parchment paper (optional)
• Oven
• Pastry brush (optional)

Critical Steps — Do Not Skip

• Activating the yeast properly
• Kneading until smooth and elastic
• Allowing the first rest for fermentation
• Stretch‑and‑fold technique to trap air
• Preheating the oven fully before baking

Chef Tips from the Video

• Toast the black sesame seeds in a dry skillet over medium heat for 2‑3 minutes for extra nuttiness.
• For extra softness, brush the loaf with melted butter immediately after baking.
• Use a kitchen scale for precise flour measurement (360 g) if you have one.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; lasts up to 3 days.

Freezer: Freeze in a sealed bag for up to 2 months; thaw at room temperature.

Room temperature: Best eaten the same day; can stay fresh for 4‑5 hours in a bread box.

Make-Ahead Tips

• The dough can be refrigerated after the first bulk fermentation for up to 12 hours; shape and bake when ready.
• Baked loaves freeze well; reheat in a 180°C oven for 5‑7 minutes.