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