Toasted Sesame Seed Sequoia Sandwich Loaf
These pan loaves have a smooth, creamy, moist crumb and a beautifully caramelized golden crust. Thanks to the relatively high proportion of bran and protein in our Sequoia, they have a slightly sweet and nutty flavor, further accentuated by the addition of sesame seeds. This bread slices beautifully and makes lovely toast or grilled cheese sandwiches.
BY: JERILYN BRUSSEAU
2 pan loaves of 550g each
3 envelopes (21g) active dry yeast
1¼ cups (283g) warm water at 95-105°F
2 tablespoons (42g) honey at room temperature
1/3 cup (75g) butter, unsalted, softened
1 cup (226g) milk
3 cups (432g) Sequoia all-purpose flour
1¾ teaspoons (11g) salt
3 cups (432g) cups additional Sequoia
2 tablespoons sesame seeds, toasted
2 tablespoons sesame for tops of loaves
- In a medium skillet over medium heat, heat 2 tablespoons sesame seeds until golden brown and fragrant, stirring occasionally, about 3-5 minutes. Remove from heat and cool completely.
- In a small saucepan over medium heat, scald the milk. Let cool to lukewarm, about 10 minutes.
- In a bowl of an electric stand mixer, sprinkle yeast over water. Stir in honey and let dissolve for approximately 5-10 minutes.
- Using the dough hook attachment, add cooled scalded milk and softened butter. Mix briefly.
- With the mixer running on low speed, slowly add the flour one cup at a time until all 3 cups are incorporated into the liquid.
- Mix for 3 minutes on low speed.
- Add salt, cooled sesame seeds. Then add 2.5-3.0 additional cups of Sequoia flour, one cup at a time, until a dough begins to form.
- Sprinkle 2 tablespoons of flour over the dough and mix on medium speed for an additional 8 minutes, adding up to 1/4 cup flour as needed, until the dough leaves the sides of the bowl. The dough may be slightly sticky until the flour absorbs the moisture as the dough rises.
- Place the dough in a buttered bowl, smooth side down, to butter top, then turn.
- Cover the bowl loosely with a damp towel and place in a warm (75-85°F) draft-free place until the dough doubles in size—approximately one hour.
- Punch down the dough, knead for one minute.
- Put back in the bowl, cover, and let rise again until doubled in size again – approximately 45 minutes.
- Punch down a second time. Turn the dough out onto a lightly floured board.
- Divide the dough in half. Let rest a few minutes to relax the gluten.
- Brush loaf pans with olive oil.
- Shape into pan loaves as follows.
- Lightly flour the top of your relaxed dough.
- Using a bench knife, flip the dough over.
- Fold the bottom up to the middle. Then fold each side, left and right, over to the other to form what looks like an open envelope.
- Then, grab the top and fold it up and down to just above the middle.
- Using both hands, grab the new top and gently roll down into a long tube (imagine rolling down a beach towel or yoga mat)
- Press the ends of the loaf to seal well.
- Sprinkle 1 tablespoon sesame seeds on a clean towel. Gently roll the top of the loaf in seeds.
- Place in an oiled loaf pan. Repeat with the second loaf.
- Cover with a clean dry towel, let rise in a warm place.
- When the dough has been rising for 60 minutes, preheat the oven to 375°F.
- At 90 minutes of rising time, touch the loaf with your finger. If the fingerprint remains, it's time to bake. If it disappears, let rise for a few more minutes.
- Bake until deep golden brown and loaf sounds hollow when tapped.
- Cool on a wire rack for 30 minutes.
If you happen to have a kitchen thermometer, this bread is ready when the internal temperature of the loaves reaches 195-200°F, after about 48-50 minutes of baking.