"Cottony" soft brown sugar raisin bread that are slightly denser in texture. These buns have…
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Light and airy black sesame loaf bread made using the Poolish method. This loaf of soft bread has a nice nutty aroma from the black sesame seeds, and uses slightly lesser yeast compared to usual loaf bread.
Do you find that it is quite a challenge to make homemade bread that is soft and fluffy, like those sold in bakeries?
I have been spending some time reading up on bread making these days, and I realise that bread made using the Poolish method uses slightly lesser yeast, and that makes me want to try baking it!
How Does This Black Sesame Loaf Bread Taste Like?
On the day that it is baked, this loaf bread is very, very soft and fluffy. It feels just like a loaf bought from bakery, without additives and improvers! The black sesame seeds also add some nice, nutty crunch to the soft texture.
I find that this bread still tend to dry out, like most homemade bread. On the 2nd day, it is a little drier but still quite soft and fluffy. On the 3rd day, the texture became quite dry, so I would recommend finishing the bread by the 2nd day. Otherwise, slice and freeze the extras!
What Ingredients Do I Need To Make This Bread?
- Bread Flour: I usually use Prima’s unbleached bread flour, but you can use any type of high protein flour you prefer.
- Black Sesame Powder & Seeds: Use unsweetened black sesame powder. Don’t miss out on black sesame seeds as they add some nutty crunch to the bread!
- Water: Just tap or filtered water at room temperature will do.
- Whole Milk: Use whole milk for a soft loaf of bread. You can use either fresh or UHT. Do not use low fat or skimmed milk.
- Milk Powder: Use full cream milk powder that is for baking use (not the baby’s formula milk powder).
- Caster Sugar
- Instant Yeast: I’m using this brand here.
- Unsalted Butter: I like to use Paysan Breton in my daily baking as this brand is slightly cheaper than other brands, and still taste quite good.
Is It Difficult to Make the Poolish Dough?
No! It’s actually quite easy! You just need a spatula to mix the ingredients together. Then, wait for it to ferment at room temperature for about 2h before storing it covered, in the fridge overnight (about 16h to 24h time).
Alternatively, if you do not want to wait another day, you can let it ferment in room temperature for about 6-8h, and then use it directly.
How Can I Make This Black Sesame Loaf Bread?
I am using my bread machine to knead the dough. You can also knead the dough using your stand mixer. Simply add all ingredients (including the Poolish dough) together, except the butter and black sesame seeds. Remember to make 2 holes in the dry ingredients at opposite corners for placing in the yeast and salt.
We will only add the slightly softened butter and black sesame seeds when the dough comes together (about 8 – 10 mins of kneading). The dough will then be kneaded till window pane stage before proofing. This loaf of bread requires 2 proofing.