Black Sesame Swirl Bread
Another week, another loaf of bread! This is a pretty versatile recipe, I've used it for Pandan Shokupan and Purple Sweet Potato x Matcha. I love how the swirl adds a nice visual aesthetic!
I got a cat bread tin some time ago and finally used it to bake this. Do I need the cat bread tin? No... Is it cute? Uh yes so stinkin' cute!? From now on all bread *needs* to be in the shape of a cat lol.
Nutty black sesame swirl bread, baked in the shape of a cat! Same recipe also usable in a normal bread loaf tin.
- 60 g bread flour
- 60 g boiling water
- 255 g bread flour
- 5 g instant yeast
- 15 g milk powder
- 150 g milk
- 30 g sugar
- 4 g salt
- 30 g unsalted butter (room temperature)
- 60 g black sesame paste
In a bowl, add bread flour and boiling water. Mix well to combine. Let cool for at least 4 hours, or overnight in the fridge.
- Make Dough
In a mixing bowl, add bread flour, instant yeast, milk powder, milk, sugar, salt and yudane. Using a bread dough attachment, start at low speed (KitchenAid Speed 2) and knead for 5 minutes.
While still kneading, slowly add in room temperature (softened) butter a little bit at a time. Increase to medium speed (KitchenAid Speed 4) and knead for approx. 10 minutes until dough is smooth and elastic.
Split dough into two, returning half of dough into mixing bowl. Add black sesame paste, and continue mixing until black sesame paste is just combined (do not overmix).
- First Proof
Lightly oil two bowls. Place plain dough and black sesame dough in separate bowls. Cover with a towel and let rise fo 1-2 hours.
In Singapore at an average room temperature of 27C, it takes about 1.5 hours. To check: The dough will double in size and when you poke it with your lightly-floured finger, the indentation stays. 
Once doughs has proofed, punch down dough lightly. Cover and and let rest for another 10 minutes.
Meanwhile, lightly oil your bread tin.
- Shape Bread
Take black sesame dough and roughly shape it to a rectangle (size does not really matter). The long end of the rectangle will be facing you. Place it on a clean working surface.
Do the same for the plain dough, ensuring it's roughly the same size as the black sesame dough. Place it on top of the plain dough.
Like a brochure, fold a third of the dough on the left over to the middle. Fold a third on the right over to the middle. Rotate dough 90 degrees so the long edge of the rectangle will now be facing you.
Using a rolling pin or your hands, lightly press out dough to form a longer rectangle (long side should be facing you).
If you're using a bread tin, ensure that the short end of the rectangle dough is the length of your bread tin. If using a tin like mine, size doesn't really matter.
Start rolling the dough like a swiss roll, until it forms a log.
- Final Proof
Place in your bread tin, swirls should be facing up. Let rest for another 45 minutes.
Meanwhile, preheat oven to 180C.
Once done, dough will feel light and poufy. When you gently poke it, it bounces back very slightly. - Bake
Optional: Egg wash (1 whole egg + dash of milk), brushing over the surface of the bread.
I didn't use it for this bread as the exposed surface didn't need egg wash. Bake in preheated oven for about 40 minutes. Bread will be golden brown. Let cool completely before serving.