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1
If you don't have skim milk powder, coffee creamer is fine.
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2
But I'm not sure which is more expensive?
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3
If you have this on hand though, it's fine to use instead of skim milk powder in this bread recipe.
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4
Measure out the ingredients.
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5
The skim milk powder tends to form lumps, so mix it up with a spoon or something before you start kneading the dough.
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6
When the dough has been kneaded about 80% of the way, mix the ground sesame seeds in.
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Once the sesame seeds are evenly distributed into the dough, it's done.
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Put on a warm place to rise, until the dough has doubled in volume.
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When it's doubled or so in volume, punch it down and divide into 3 portions.
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It's best to weigh the the dough as you divide it.
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Leave the dough to rest for 10 minutes.
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12
I use the U-shaped dough method.
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13
This is to taste, so if you aren't fond of firm crusts you could use the oval or round shaped dough method.
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14
To follow my preferred method, roll each piece of dough out into a rectangle, and then roll each piece up to form 3 sausage shapes.
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Put each dough sausage into a bread mold in a alternate facing U shapes, as shown in the photo.
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Level out the surface and push the dough into the corners.
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Leave to rise again (2nd rising).
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The dough will puff up to fill the bread mold.
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When it's risen enough to up to fill the mold about 80 to 90% of the way, start baking it.
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Bake for 30 to 35 minutes at 200C.
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21
When it's done baking, tap on the mold to expel some steam, then take the bread out of the mold.
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22
I forgot to turn the mold on its side halfway through the baking time so the sides aren't brown.
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23
It's better to turn it on its side about 15-20 minutes in, to brown the sides of the bread.
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24
Whichever part of this bread you slice, it'll be packed with sesame, sesame, sesame.
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25
Sooo good.
