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** Note: I worked using 1/2 of PW's cinnamon bread dough recipe and adapted from there.
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1) Mix together the milk, oil and sugar and microwave it in a bowl for 1 minute on High.
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2) Remove the mixture from the microwave and pour in the yeast and leave to rest for about 1 minute while you gather your dry ingredients.
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3) Stir in the flours (use only 2 cups of All Purpose flour at this point), baking powder and baking soda. Leave to rise in an oiled bowl until double in bulk.
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4) Once doubled, stir in the remaining 1/2 cup of All Purpose flour.
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5) Depending on the size of your loaf pan, mine needed only 1/2 of the dough. Refrigerate the leftover dough for another day.
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6) Flour the counter generously and plop the needed dough on the counter. The dough is sticky so work fast.
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7) Use a floured rolling pin and roll the dough into a long rectangle that has a length equal to the width of your loaf pan.
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8) Spread the softened salted butter on the dough and carefully roll it up, scraping the bottom as you go. Once it's rolled up, pinch the seams and gently transfer it into the loaf pan.
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9) Leave the dough to proof again until double. Then, brush the top with the beaten egg and liberally sprinkle sesame seeds on the top.
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10) Bake at 375F or 180C for about 30 minutes. The top will brown quickly so monitor that and cover with an aluminum foil tent when necessary.
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11) Slice and serve when cool. Perfect as a small sandwich bread with it's sweet, salty and nutty flavour.
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** Feel free to substitute and play with the flours. I use organic.
