Black Sesame Marble Milk Bread

Black Sesame Marble Milk Bread is a visually stunning and deliciously soft loaf that combines the rich, nutty flavour of black sesame with the pillowy texture of Japanese milk bread. This marbled bread not only delights the palate but also adds an artistic touch to your baking repertoire.

Why You’ll Love This Recipe

• Aesthetic Appeal: The marbled pattern of black sesame swirls makes each slice uniquely beautiful.
• Soft and Fluffy Texture: Utilizing the tangzhong method ensures a tender and moist crumb.
• Nutty Flavour: Toasted black sesame seeds impart a deep, aromatic taste that complements the subtle sweetness of the milk bread.
• Versatility: Perfect for breakfast, snacks, or as a base for sandwiches.
• Longer Freshness: The tangzhong technique helps retain moisture, keeping the bread fresh for days.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Bread flour
• Granulated sugar
• Instant yeast
• Milk powder
• Salt
• Whole milk
• Large egg
• Unsalted butter
• Toasted black sesame seeds
• Water

Directions

1. Prepare the Tangzhong: In a small saucepan, whisk together bread flour and water. Cook over medium-low heat, stirring constantly, until the mixture thickens to a pudding-like consistency. Remove from heat and let it cool to room temperature.
2. Make the Black Sesame Paste: Finely grind toasted black sesame seeds. Mix with softened butter and sugar until a smooth paste forms. Set aside.
3. Prepare the Dough: In a mixing bowl, combine bread flour, sugar, instant yeast, milk powder, and salt. Add whole milk, the cooled tangzhong, and a beaten egg. Mix until a dough forms.
4. Incorporate Butter: Add softened unsalted butter to the dough and knead until the dough becomes smooth and elastic.
5. Divide and Flavour the Dough: Split the dough into two portions—two-thirds and one-third. Mix the black sesame paste into the smaller portion until well combined.
6. First Proofing: Place both dough portions in separate greased bowls, cover, and let them rise in a warm place until doubled in size.
7. Shape the Dough: Roll out the plain dough into a rectangle. Roll out the black sesame dough into a smaller rectangle and place it on top of the plain dough. Fold and roll the combined dough to create layers. Repeat the folding and rolling process to achieve a marbled effect.
8. Final Shaping: Cut the layered dough into strips, twist them, and braid to form a loaf. Place the braided dough into a greased loaf pan.
9. Second Proofing: Cover the loaf and let it rise until it fills the pan.
10. Bake: Preheat the oven to 175°C (350°F). Brush the loaf with an egg wash and bake for 30–35 minutes, or until golden brown and cooked through.
11. Cool: Remove the bread from the oven and let it cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: Makes 1 loaf (approximately 12 slices)
• Preparation Time: 45 minutes
• Proofing Time: 2–3 hours
• Baking Time: 35 minutes
• Total Time: Approximately 3 hours 20 minutes

Variations

• Matcha Marble Milk Bread: Replace black sesame paste with matcha paste for a green tea flavour.
• Chocolate Marble Milk Bread: Use cocoa powder mixed with sugar and butter to create a chocolate swirl.
• Nutty Variations: Incorporate finely chopped nuts like walnuts or almonds into the black sesame paste for added texture.

Storage/Reheating

• Storage: Store the bread in an airtight container at room temperature for up to 3 days.
• Freezing: Slice the bread and freeze individual slices wrapped in plastic wrap and stored in a freezer bag for up to 1 month.
• Reheating: Thaw frozen slices at room temperature or toast them directly from frozen until warm.

FAQs

What is tangzhong, and why is it used in this recipe?

Tangzhong is a roux made by cooking flour and water together until thickened. It helps retain moisture in the bread, resulting in a softer texture and longer freshness.

Can I use all-purpose flour instead of bread flour?

While bread flour is recommended for its higher protein content, you can use all-purpose flour. However, the bread may be slightly less chewy and more tender.

How do I toast black sesame seeds?

Place black sesame seeds in a dry skillet over medium heat. Stir constantly until they become fragrant, being careful not to burn them.

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand. It will require more time and effort, but the results will be similar.

Is it necessary to use milk powder?

Milk powder enhances the flavour and softness of the bread. If unavailable, you can omit it, but the texture may be slightly different.

How do I know when the bread is fully baked?

The bread should be golden brown on top and sound hollow when tapped. An internal temperature of 190°F (88°C) indicates it’s fully baked.

Can I add sweet fillings to this bread?

Yes, you can incorporate sweet fillings like red bean paste or chocolate chips for added flavour.

Why did my bread not rise properly?

Ensure your yeast is active and the dough is proofed in a warm environment. Also, avoid over-kneading or under-kneading the dough.

Can I make this bread vegan?

You can substitute dairy milk with plant-based milk and use vegan butter. Replace the egg with a flaxseed or chia seed mixture.

How can I achieve a more pronounced marbled effect?

Ensure the black sesame dough is evenly layered and rolled with the plain dough. Repeat the folding and rolling process to enhance the marbling.

Conclusion

Black Sesame Marble Milk Bread is a delightful fusion of flavour and artistry. Its soft, fluffy texture combined with the rich nuttiness of black sesame makes it a standout addition to any meal. Whether you’re an experienced baker or a novice, this recipe offers a rewarding baking experience with delicious results.

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