The Bread Bible's Sesame White Bread
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As much as I love a punchy rye bread, I also love the unassuming white bread. It's great for sandwiches, for toast, for croutons, and a well-done loaf of white has plenty of flavor.
When I saw this recipe for a sesame-covered white bread where the dough was kneaded in the food processor, I had to give it a try. Not everyone has a stand mixer, and not everyone wants to massage bread dough by hand. Food processors are getting much more common, plus they knead dough very quickly.
This was a good, basic loaf, but it staled rather quickly. If you make it, plan on eating most of it the first day, or figure that you'll be toasting the remainder or using it for French toast, croutons, stuffing, or bread pudding.
What Worked: Kneading progressed exactly as described, which doesn't always happen. I thought it was an interesting idea to coat the entire loaf in sesame seeds instead of just the top. More sesame seeds is always good, if you ask me.
What Didn't: Unfortunately the seeds didn't stick very well on top.
Suggested Tweaks: Next time, I'd hang onto the container that I cracked the egg into, and brush the remainder of the egg on the loaf to help the seeds stick. I'd also bake the dough for less than the recommended time.
Adapted from The Bread Bible by Beth Hensperger. Copyright © 1999. Published by Chronicle Books. Available wherever books are sold. All Rights Reserved
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie.