Black Sesame Bread & Black Sesame and Cheese Bread

Name: Black Sesame Bread & Black Sesame and Cheese Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 240 grams Bread (strong) flour; 35 grams Whole wheat flour; 25 grams Joshinko; 20 grams Sugar; 4 grams Salt; 20 grams Margarine; 5 grams Dry yeast; 200 ml Milk; 25 grams Black sesame seeds; 4 pieces Processed cheese

Servings: persons

1
Prep: Put all the ingredients except for the sesame seeds and filling in a bread machine, and switch on!
2
Add the black sesame seeds 15 minutes in, then let the bread machine handle the dough until the end of the 1st rising.
3
Divide the dough into 12 portions (about 47 g each).
4
Make each piece round, and let it rest for 15 minutes.
5
Place the dough on a kitchen parchment paper lined baking sheet, and press down on them lightly to flatten.
6
Cover with a tightly wrung out moistened kitchen towel, and leave in a 40C oven for 30 minutes for the 2nd rising.
7
Take the kitchen towel off, and bake in a preheated 180C oven for 15 minutes.
8
For the black sesame cheese rolls: Roll out the dough from Step 2, and place 1 cm pieces of cheese (enough for 12 rolls) on top.
9
Wrap up each piece in dough like a little package.
10
Place the dough seam side down on a kitchen parchment paper lined baking sheet.
11
Cover with a tightly wrung out moistened kitchen towel, and leave in a 40C oven for 30 minutes for the 2nd rising.
12
(Preheat the oven to 180 C.) Snip the tops of the dough with kitchen scissors in a crisscross pattern.
13
Bake in a 180C oven for 15 minutes.
14
For the black sesame cheese bread loaf:
15
Put all the ingredients (use the single-loaf amounts in the parentheses) in a bread machine, and follow the instructions in Step 1.
16
Roll the dough out into a long rectangle, scatter with 1 cm cubes of cheese.
17
Fold the dough into thirds, and place on a kitchen parchment paper lined oven tray seam side down.
18
Cover with a tightly wrung out moistened kitchen towel, and leave in a 40C oven for 50 to 60 minutes for the 2nd rising.
19
Take the kitchen towel off, and bake in a preheated 180C oven for 20 to 25 minutes.
20
Put a piece of foil on top 15 minutes (to prevent the tops from burning).

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 240 grams Bread (strong) flour, 35 grams Whole wheat flour, 25 grams Joshinko, 20 grams Sugar, and more.

Yes, Black Sesame Bread & Black Sesame and Cheese Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!