Sesame bread (bread maker)

Sesame bread (bread maker)

Category: Yeast bread

Ingredients
Egg	1 PC.
Water	1.5 cups (cup-230ml)
Wheat flour	4.25 cups
Honey	3 table. lies.
Salt	2 h. Lodge.
Sesame oil	3 tbsp. lies.
Sesame seed	0.75 cups
Yeast	2.5 h. Lodge.

Cooking method

• Add the ingredients in the order indicated in the recipe or as recommended by your bread maker. ... The crust is medium.

Cooking program:

Mode - "French bread"

Note

I took the recipe in the instructions for the LG stove and decided to offer it to everyone. Yesterday I tried it myself, and this bread impressed me. True, there is one drawback - it is somewhat expensive (sesame oil and sesame itself), but the taste comes out very noble.
At first I thought of using sunflower oil instead of sesame oil, but then I forked out for sesame oil. As it turned out, I was not mistaken. Sesame oil has a delicious smell and taste. This oil gives bread a very delicate aroma, and most importantly, it is very useful.

Leara Photos

Similar recipes

Butter bread with sesame flour in a bread maker (MariV)

Sesame bread with honey and milk (bread maker) (Yana)

Sicilian sesame bread Mafalda (oven) (AXIOMA)

it looks more like a pie than bread, but it must be very tasty - I love both sesame seeds and tahini paste

It is the bread that comes out. My sesame is light and it is not even visible in the bread crumb, only when biting off the seeds are felt. And the top of the bread is obtained in sprinkles and aromaaat

[Dentist, the only question]

Made bread today ... Mixed white and black sesame seeds 50:50 ... mmmm just a fairy tale! Despite the difference between American flour (gluten is different here, 1.5-2 times more flour is used for dumplings)

Dentist, the only question: is there the rate for a smaller bun a little bit? I noticed that in recipes not necessarily all the ingredients will be 1.5 times less, for example

I have a 900 g bread maker, but according to your norm the bread "rested" on the lid, slightly spoiling the appearance of the crust

But despite this, my husband (and he has been using a bread maker for a couple of years now, I’m a beginner) said that he hadn’t eaten such a wonderful bread either from the “machine” or from the store. And this despite the fact that sesame oil was not at hand (replaced cold-pressed olive). Now I want to do it only with white sesame and sesame oil.

Thanks for the recipe !!!

Unfortunately, the instructions only contain a recipe for a roll - 900g. I also had very high bread. He did not reach the lid, but was much higher than the shape. You correctly noted that changing the proportion yourself is not so easy. In the instructions for the bread maker, it is written that the number of products should not be changed by yourself, because they do not always change proportionally. I have never done this, although I prefer to bake smaller bread.

[A question for the lucky owners of LG bread makers]

Thanks for the answer! So, we will bake this way, it is sooooooooo delicious!
P.S. Yes, this bread makes great croutons. We appreciated with pea soup, yum-yum

A question for the lucky owners of LG bread makers: is it possible to download instructions for the unit along with recipes somewhere on the Internet?

Today I baked sesame bread. It turned out very cool. Here is my recipe for Hitachi-103.
Water (from refrigerator) - 1 1/8 cups
Wheat flour ("French thing") - 3 cups,
salt - 1 tsp,
honey (liquid, lime) - 2 tbsp. spoons
sesame oil (imp. Crudigno) - 2 tbsp. spoons,
dry milk - 1 1/2 tbsp. spoons,
SAF-moment yeast - 1 1/2 tsp,
white sesame seeds - 3 tbsp. spoons.
For baking sesame bread, I used the "Regular Bread" program. The cycle time is 3.5 hours.
One note: it is better to sift the seeds from possible impurities, which can then crunch on the teeth.You can take them in the ratio
1: 1 with fried. This will improve the taste. Pets are delighted!

[George]

George please tell me why the recipe contains water from the refrigerator?

cold water improves the quality of dough and baked goods. This is indicated in all recipes supplied with the stove.

[George]

George thank you very much for your reply. Only in my panasonic - sd253 oven, the presence of cold water is apparently not particularly felt, since it takes a very long time to heat all the products, bringing them to the same temperature.

Sesame bread per medium loaf (Basic Bake (Rapid))
Dry yeast 1 tsp
wheat flour 3 measuring cups
Salt 1.5 tsp
Sugar 1.5 tbsp. l.
Powdered milk 1.5 tbsp. l.
Oil 1.5 tbsp. l.
sesame seed 2 tbsp l.
Water 280 ml
Before using sesame seeds, I sift and wash, and then lightly fry in sesame oil - it turns out even tastier.

The result is a delicious bread with a delicate sesame aroma and taste.

and then lightly fry in sesame oil - it turns out even tastier.

Hmmm I usually just fry sesame seeds in a dry skillet.

Try sesame oil for even better.

I salivated when I read, I share my experience.

Pastry with sesame seeds
Moulinex 3000, program 1 (plain bread), 1000g, medium crust.

1 egg + water - 270 ml
Honey 2st. l
Salt 1.5 cof. l
Sesame - 2 tbsp l. life safety fundamentals. on rast. oil - 2 tbsp. l
Flour 560g
Powder. milk 2 tbsp. l
Sesame is not roasted. 2st. l
Yeast 2 kof. l

I love all sesame seeds. Yummy. Tall. Smooth.
Thanks for the idea to the forum users !!!

Allow your recipe too sesame bread insert

- 1.5 tsp. dry yeast
- 3 cups wheat flour
- 2 tbsp. l. Sahara
- 1.5 tsp. salt
- 2 tbsp. l. sesame oil
- a nearly full cup of sesame seeds
- 260 ml of water.
Load all the ingredients into the bread maker according to the instructions and bake in basic mode.

Thank you very much Dentist for a great recipe. I baked it the other day and it turned out such a miracle that it was even a pity to eat it, such a handsome man. At work (when I brought it to try) they said that they had never eaten such delicious bread, The recipe is simple, but the pleasure is great!

I baked sesame bread according to the recipe from Dentist. It turned out to be a very tender bread. We love that. True, I did it with olive oil instead of sesame oil. Only in my opinion, the crust turned out to be thick, so I think that it is better to bake it on the main bread program.
Yes, and the size of the loaf I would like to be smaller, otherwise it just came out of the bucket.
But the recipe is really worth it! Dentist thanks !!!

[George]

"Today I baked sesame bread. It turned out very cool. Here is my recipe for Hitachi-103.
Water (from refrigerator) - 1 1/8 cups, "

-George, and 1 1/8 cups is how much in gr. in ml.? How much is a cup in Hitachi? I would like to recalculate the volume for my Panasonic stove.
[quote

Sesame bread per medium loaf (Basic Bake (Rapid))
Dry yeast 1 tsp
wheat flour 3 measuring cups
Salt 1.5 tsp
Sugar 1.5 tbsp. l.
Powdered milk 1.5 tbsp. l.
Oil 1.5 tbsp. l.
sesame seed 2 tbsp l.
Water 280 ml

The result is a delicious bread with a delicate sesame aroma and taste.

This recipe is still more suitable for my Panasonic oven. I decided to start with him. It's just embarrassing that some throw a full cup of sesame seeds or an almost full cup, others only 2-3 spoons. I thought about it and decided to put 3 tbsp here. spoons (half, on the advice of George from another recipe, fried in sesame oil. By the way, they gave at least some flavor of seeds) These seeds are sold in any market for 100 rubles. per kilo. It is more expensive in Auchan. Somewhere 12 rubles for 50g. And he put sesame oil not 1.5 tablespoons, but 2. The difference seems to be not big, but suddenly the taste will improve! I took oil in Ashan 270 rubles. for a 0.5 liter bottle. I put a medium crust, the smallest size, Basic Bake mode (Rapid - 1 hour 55 min.) - to quickly bake and quickly see what happens. And here's what happened: A brick of bread is slightly smaller than usual for this given size. He immediately began to cut it while still hot - it does not cut well, it seems damp. It seems like the voids in the dough are large, it should be airy, but under the knife the dough sticks together. He squeezed it with his fingers - stuck together in plasticine.Maybe because it's hot, you need to let it cool? Maybe too much water? I read on this site - in order to remove plasticine it is necessary to reduce the amount of water. I wonder how much? Maybe in vain, not by prescription, added an extra half spoonful of oil? And set the mode - Rapid (accelerated) And it was necessary to set the normal mode - the main one, for 4 hours. So that it is better baked. Will an increase in a given volume (size) add fluffiness? And it can bake better. And to taste ..... yes, bread is like bread. Well delicious, not poison. Roasted sesame seeds are slightly sensed. The amount of them in bread is what you need. A lot, but not too much. But, to be honest, I didn't smell any delicious, subtle taste of sesame oil. What is he ordinary, nothing outstanding. We need to try other recipes, where honey instead of sugar and an egg are included. And at this tomorrow I'll see what it will become after the night.

you cannot cut hot - there will be plasticine
for the accelerated mode there is not enough yeast, twice I would put more
but it is better to bake on the main one - it will be more airy, and you don't need a lot of yeast
and half a spoonful of butter will not hurt - you can add a little flour (control when kneading)
good luck!

In, found now from another message to another recipe. Lola
Administrator advises

for 1 glass of wheat flour, you need to take 85 - 90 ml of liquid
(Liquid is both water and milk and yogurt and eggs, that is, all liquid foods that you intend to put in a recipe)
- for 1 glass of rye flour or whole grain, you need to take 100-105 ml of liquid.

and I subtracted earlier that 100g. flour need 100g. water. And this turns out to be not for wheat flour, for it only 85-90 ml. water. Let's take the administrator's advice on faith and count the amount of water for the Boris recipe. We have 3 measuring cups of wheat flour, which means we need 255-270 ml. Average -262.5ml. And I still added 2 tbsp. tablespoons of sesame oil, but it's like not twisting (1 tbsp. A spoonful of liquid, approximately - 15 ml - 17 ml.) 2 tablespoons - 30-32 ml. We subtract them from the total amount and get - 230 ml. It turns out that in addition to oil, add not 280 ml to this recipe, but only 230 ml. water. Wow!!!! As much as 50 ml. excess water! It is clear then where the plasticine comes from. We will try the oven differently.

[Yuri]

Yuri, I sincerely do not advise you to throw yourself at all the recipes and do something in between. If you have a Panasonic, then you can safely use Boris's recipe, since he also has a Panas and a proven recipe.
As for sesame seeds, those who like a lot of seeds will pour more.
Want some advice? If you chose a recipe, then adhere to the recommendations and composition of the author, because by combining two recipes and calculating the arithmetic average recipe, it is not a fact that you will get bread.
I fully agree with fugaska , that the bread had to be baked in the "basic" mode, and if you put it in "accelerated" mode, then add yeast. And, of course, it is better not to cut the bread hot.
A spoonful of butter won't hurt - that's for sure.
You also need to be careful with proportions. In the message you are talking about, there is a postscript saying that there are exceptions to almost any rule. And by the way, oil is not included in the liquid! By liquid we mean only milk, yogurt, cream, egg ...
When calculating your recipe, look into the bread maker during kneading. If you get a bun that practically doesn't stick to your hands, then everything is in order.
Good luck!

Why are you insulting me? Do not disagree. And I am not scattering anything. I just don't have enough time for anything, so I want to quickly figure out the recipes. And choose different acceptable options for your Panasonic SD-253 stove. - "If you have a Panasonic, then you can safely use Boris's recipe, because he also has a Panas and a proven recipe. ..... Want advice? If you chose a recipe, then follow the recommendations and composition of the author," - Hello! Woke up - there is no Soviet power. WHAT DID I DO? I baked on the advice and recommendations of the author !!!! I brought his recipe from above. He indicated not the main mode, but the Basic Bake (Rapid) mode. That is, accelerated !!!! And he indicated to put in just one teaspoon of yeast.He did not get seasick, that for an accelerated mode it is better to increase the amount of yeast. And by the way, you advise to increase them. How much? Easy for you. And for me, men, it's just not a solvable problem. As well as salt, sugar to taste. And this is how much in grams? So it is here. Increase - 1.5 times 2? I didn't know that oil is not included in the liquid. Thank you very much for this! We must write it down. And the dampness of bread ..... I do not know about other firms. but two at work bought a Panasonic before me, brought their bread to try. A slight dampness was observed in all. Squeeze with your fingers - it does not straighten, sticks together. To be honest, that's why I bought this stove. Not for yourself. To catch carp with such bread. Well, to the table, of course, the bread should be drier. Closer to the usual store. So I want to achieve this result. And then it turns out nonsense - I bake my own bread, and I prefer to dine with the store. That's it, I'll go now and repeat the sesame. Basically, I will reduce the dose of water by only 20 g., Yeast .... well, I think not 1 spoon, but I will put 1.5. In 4 hours I will unsubscribe what happened.

Do you have recipes in the instructions? there you can read the recommended amount of all ingredients, including yeast ...
and on the accelerated mode, I would put at least two tablespoons of yeast ...

[Yuri]

Yuri, you can have a little advice. Boris's recipe lists the amount of yeast, as well as all the other ingredients for the basic 4 hour regimen, although he writes that he used an accelerated program. Maybe his yeast is very active, for example, when I buy Fermipan yeast at Home-Bread, at first I reduce their amount by 0.25-0.5 tsp, well, very active, and then I put it as it should be. The instructions for our oven say that if you use accelerated baking, then you need to increase the amount of yeast by 0.5 hours. l. Well, if you want to eat bread yourself with pleasure, and not feed it to fish, bake it on the program for 4 hours. Good luck !. By the way, Lola, that's what she meant

Okay, interesting! I have read this book of recipes for my stove 100 times. I reread it in the 101st. Yo-mine! Found!!! There is. Note: when using rapid baking "Rapid" it is necessary to increase the amount of yeast by half a teaspoon, and reduce the water by 10-20 ml. Why did they write so finely? This is also almost basic. It would be necessary to write in boldface. Phew! How complicated it all is. Confused. You will forgive me that because of my lack of attentiveness I ask stupid questions. They also gave a table of contents for recipes in this book: "Basic Bake mode (Rapid). Basic baking (accelerated)" So you must understand - are these recipes for basic or for accelerated baking? Some kind of play on words. So I'm confused. Now I understand. By the way, there in the recipes it is indicated that 3 cups of flour is for the medium size (the smallest). Now I have such a thing.
And if I had set the size a little larger, the second in size (according to the book - "large"), with the same number of ingredients it would have turned out to be bigger and more magnificent. Nobody tried it? And my yeast is also from House-Bread. I bought it there, at the All-Russian Exhibition Center. True, it has been stored for a year, but in the refrigerator, dry, crumbly.

Confused. You will forgive me that because of my lack of attentiveness I ask stupid questions.

Nothing wrong. It is really confusingly written, and even in small print.
Ogeon wrote about the larger size with fewer products. I quote: "Today I wanted to bake XL bread and, while talking with my child, instead of 4 glasses of flour I poured only 3. The bread turned out to be L size, but very porous and airy, baked well and did not burn" I myself have never done this.
Nevertheless, bake a 4-hour bread for a test, you will immediately notice the difference with accelerated baking.

Sesame bread for PANASONIC SD-253. Attempt # 2. I am reporting. Recipe from Boris. Only I took not 280 ml of water, but 250 ml. Yeast is not 1 tsp, but 1.5 tsp. l. Sesame oil - 2 tbsp. spoons. I fried 3 tablespoons of sesame seeds lightly in a frying pan in the same oil. Basic mode (4 hours). Size - Medium (I have the smallest). Well! Another thing! I just shook it out of the bucket.But, already in appearance - what you need! I went up much more than last time, one and a half times. And Blush is more and crusty. No, well, just beautiful! And the grains are dark brown over the light brown field on top ... Oh, they said you can't cut it while it's hot. But where to stay here! How much does he need to cool down. Hour? Two? Day? Well, should I die of hunger? I already walked around the apartment for 4 hours - will it work or not? I could not bear to take a sharp knife ...... but he does not cut! The bread is so fluffy it gets washed out. I pressed it to the table and nevertheless cut it off closer to the crust on the side. It's strange: last time he was spongy, and this time he was kind of fibrous all of himself in his insides. Something cotton candy on a stick resembles the crumb structure. After I squeezed it to cut it off, it immediately got up. Now I pressed on the cut with a fist - I got up again, the fibers did not stick together, as last time. Pleasantly. I watched the film as a child. It is engraved in my memory. We put 2 loaves on the bench. Own baked goods and shop. Covered with a towel. And they sat down on them with all sorts of things. We got up. They took off the towel. Both are completely crushed. Own - like in a cartoon, slowly, once and rose. Became as before. And the store one remained crushed. And now it happened to me. Several times I press it to the table, and it rises. Great. I didn't dare to sit down. It's a shame! Who wants to, let him sit on his own. The crust tastes awesome. Although not some kind of pastry, it tastes like bread, like bread, to any budebrod, to butter, to anyone's broth, to everything. Universal. But the crumb ... ... pulled out a piece with difficulty, it's still hot, crumpled in his fingers - sticking together. But blame it on being hot. When it happens early, at 5 in the morning, I will buy ordinary store bread in a tent on the way to fishing. It has cooled down, barely warm, but it also sticks together in the fingers, and by lunchtime it becomes ordinary, dry, crumbles. Maybe mine will become drier later. Let's see what will happen to him in the evening and tomorrow morning fishing. In general, you still need to bake this. Only reduce the dose of water by 20-30 ml. And set the size to medium (I have a large one). It can turn out to be even more magnificent and immediately drier. How can I accomplish my goal. Thanks everyone for their advice.

... Maybe mine will become drier later. Let's see what will happen to him in the evening and tomorrow morning fishing. In general, you still need to bake this. Only reduce the dose of water by 20-30 ml. And set the size to medium (I have a large one). It can turn out to be even more magnificent and immediately drier. How can I accomplish my goal. Thanks everyone for their advice.

It will become drier only when it has completely cooled down. And when you reduce the water, watch the bun, if it is very dry, it is better to drink it
In general, you described so deliciously that I will go and bake the same myself

that's cool!!!! potatoes in hot oil !!!!
the dough is kneaded cold !!!!

[Yuri]

Yuri, I read and laugh. : DThank you, the mood was lifted. And whether or not it turns out that the bun should be looked at during the first batch, that is, when the oven starts kneading after the temperature has equalized, this is 30-60 minutes after switching on. It is impossible to get burned, the temperature is not higher than 40 degrees. Why do you want to reduce the liquid if the bread is already there? Still, 20-30 ml is a lot, because it will be difficult for the oven to knead. Although ... the owner is a master. Have you tried to replace some of the water with milk + egg, while excluding dry milk (1 egg + milk up to 200 ml + water)?
I also want to bake such bread now, tomorrow I'll go to the store for sesame oil

Hmm. Confused. I really haven't looked into the stove even once in the process! I don't think I read it. It means it is impossible. And he felt like he was feeling hot. I thought she was hot inside. How many times I climbed into all these ovens, microwaves, meat grinders included! I got it so many times. Well, it hurts! How long to! So now I'm afraid of them when they are turned on. It turns out that in the bread maker, you can, for another hour, lift the lid and peep for a second, and what is happening there. Wait, why bother looking in? What's the point? After all, why was it invented? This very stove.I thought - into a thing !!! I poured in there that didn't come close to my arm, turned it on and forgot about it, went to bed, and got up early in the morning, and a warm bread is smoking on the table! Lafa for the peasants. Indeed, it was written in the advertisement! And then there is the need to con-tro-l-ro-vat ?! What am I? Should I get up at night and watch the process go? And when to sleep? What other things to do? DON'T, well don’t scare me! I'm so upset that I've been baking too long. And for the night, on the contrary, I tried to increase the baking time on the timer, so that in the middle of the night I did not set it a couple of hours earlier, when it was ready. So out of 5 times, it never worked! We still need to work on this. And I want to reduce the liquid ... Yes, the bread turned out, but ... but still, now it has cooled down. It is cut badly - fluffy, with butter from the refrigerator to coffee, it is difficult to spread - very soft, you have to drive in so that it does not fly off. But still, there is some cheese in the dough. I tear it with my hands, fibrillates, but does not crumble. Well this is not correct. It will be difficult to interfere with the stove without water - it's a pity! Well, I will try to reduce its quantity anyway. Later. This one has nowhere to go. I'm alone now. To work, only after tomorrow. Well, there is no one to feed to try to bake another today. And the egg with milk ... no, I haven't tried it yet. Do they replace powdered milk? I have such recipes, but from the same site, I thought they were not correct. They forgot to specify milk powder! Let's try, of course we'll try! P / S and I'm not humor at all. This is funny to you! Not for me! I still have to clean the kitchen. I scattered everything while rushing from the kitchen to the computer. No laughing matter. But I promise: continue to communicate on the forum in dry, scientific language, otherwise exclude something else, what good.

The bread is so fluffy, it crumbles ... and this time, it’s some kind of fibrous all from itself to the inside. Something cotton candy on a stick resembles the crumb structure.

Congratulations on joining the Layered Fiber Bread Club! (for the most part, the members of this club are the owners of HP Panasonic, and let other brands take offense)
And about the leaves ... In my kitchen for these purposes - stickers, stuck and order.
The instruction to 255 (with flour in grams !!!) is on this site, next to it, on the right.
And the bun (wheat) should be touched. Not scary. Checked, no mines!

The stove was invented so that the recipes CHECKED BY YOU for specific yeast, flour, water were baked by it YOURSELF. No components are alike! Everyone is ALL different (I do not take into account the stoves, measuring cups, hands, etc.)!
The directive would be like this:
you take 1 recipe and on the SAME and ONE components you run it PERSONALLY to automatism (with lifting the lid and control of the bun),
and then, when everything is already debugged, you put the pastries on the night "autopilot", and sleep soundly, without getting up to the bun.

[Yuri,]

Yuri, where are you living? come visit for free courses!
by the way, in order to calmly put bread on the night, you must first work out the recipe. Have you tried adding more flour? then the bread will be tighter. Try to increase the flour by 30 grams, if necessary, more, just do not pour a lot at once !!! ...

I put in Lola's bread for the night. In the morning I took out a wonderful, tasty bread. Thank you very much.

Last time sesame bread was baked - it turned out. but a light cheese remained. Annoying! Although after 2 days, crumbs began to appear when cutting with a knife, it can be seen dried out. By the way, an unusual moment was noted by me and, independently of me. my mom. A quarter of this bread, wrapped in cellophane, lay in the bread bin for 7 days. They began to eat up - not a hint of mold or a musty smell. Ordinary, store-bought bread on the 3rd day already has a musty taste and grows moldy. And this one holds. Maybe here sesame oil with seeds acts as a preservative. Nobody noticed? But even after 7 days the cheese is felt and that's it! I decided, as I wanted, to bake again. but reduce the dose of water by another 30 ml. The basis is all the same recipe from Boris. Only water is only -220 ml. and sesame seed decided to take not 3, but 4 tbsp. spoons and overcook all 4 spoons. And just like that, for an experiment. And then in the past, the unroasted part of the seeds was not felt at all.The size is the largest. The crust is medium. Basic mode - 4 hours. It turned out the same in size, but when it cooled down, the next day, it crumbled slightly under the knife, and the cheese still remained. How to deal with it? When you chew, well, some kind of heavy, something. And there are a lot of fried seeds! Raw ones didn't feel so much. And fried every now and then crunched on the teeth. Explicit bust with them. Everything is good in moderation! And the smell and taste of the resulting bread is too pronounced, sesame. Chases for a long time, even if he has already drunk coffee. The next day I took half to work. For girls to try. They said that I got them out with my experiments so that I wouldn't bring them any more, they say, they don't fit into any dress. But when I looked into the kitchen an hour later, there were only crumbs on the floor. So I liked it, even so over-sourced!

Girls!
Please tell a newbie! What I did wrong?
All ingredients are precisely measured, HP Panasonic 254. But it didn't rise !!! Such a knocked-down brick, like a store one. And raw inside. Raw - not in the sense of "not baked", but in the sense of "wet". Very tasty, really.
I read that some of them even rose too much, and I have half a bucket. And no "holes" in the crumb.
I would appreciate that!

Did you follow the bun during the kneading process? if it is liquid, it means a lot of water, and if it is good, but then replace the yeast

Thank you! Didn't follow. I thought that the lid should not be lifted so that it rose well (I used to bake nothing more difficult than a biscuit). Now I'll see. Thank you so much!

Yesterday I baked bread according to the recipe in the starting post. The bread turned out great! Delicate white crumb with a sesame aroma and a lot of seeds. The bread is not cheap, but worth it.

I counted the glasses in grams for myself - I measured them in glasses, and then weighed them. Maybe someone will come in handy. Egg + milk - 345ml, flour - 530g. I also added a couple of spoons of flour, but my humidity in the kitchen is high and probably from this, a couple of tablespoons of flour additionally goes to all recipes.

A couple of days ago I also baked sesame bread. From the day of buying the stove - the fourth bread, with additives - the first. I liked it very much! The aroma is generally super. Almost half was eaten warm with butter. Delicious! I took the recipe in the instructions for HP.

Forgive the stupid one. But in the recipe from the starting post teaspoons and tablespoons - do they mean measured? And yet ... Nobody weighed honey, how much will it be in grams? My honey is sugar-coated, but I don't want to melt it ...

[Dentist]

Bake. Miracle!! Smell, crust - you can just go crazy. One "but", for my HP it turned out to be too big and rested against the lid, so the central part of the top remained white.

Once again, the recipe is simply wonderful. Dentist, thank you so much for the recipe!

In principle, if you add kuzhut oil, then almost any bread will be "sesame". Since the oil has a pronounced smell and taste. This is especially important for those who do not like or do not have kuzhut seed. Oddly enough, this is important for people with removable dentures (don't know better), but if the seed got under .. then the holiday is ruined

Today I finally baked sesame bread according to the recipe from the starting post. The bread is delicious. Instead of sesame oil, I used olive oil, since I did not have sesame oil. But the taste of the bread was not completely lost from this. I think this is due to the large amount of sesame seeds. My family really liked the bread

Hello everyone! Although I am a relatively inexperienced baker (about six months), I already have a proprietary recipe, slightly revised by me based on the sesame bread presented here. The result has never failed. So (I describe in the order of the bookmarks, I have Moulinex - 3000):

260 ml. water (but better than whey)
2 tbsp. tablespoons of dark sugar (for a beautiful color)
1.5 teaspoons of salt
2 tbsp. sesame oil
1.5 cups wheat flour
1.5 cups rye flour (be sure to sift flour)
1.5 tsp yeast
The mode is basic. The crust is medium. Weight - 750.
Whistle to add 1/3 cup sesame seeds.

Try it - you won't regret it!

my own five kopecks ... Since the LV has a measuring cup of 230 ml, I recalculated everything into mass and volume units. What happened:
1) 1 egg + water = 345 ml
2) wheat flour (4, 25 cups) = 612 grams
3) honey - 3 tbsp. l.
4) salt - 2 tsp.
5) sesame oil - 3 tbsp. l.
6) sesame seeds - 0.75 cups
7) milk powder - 1.5 tbsp. l.
yeast - 2.5 tsp

In part of the water (about 150 ml) of the total, I diluted honey, because it was candied.
Part of the water (about 70 ml) was taken to start the yeast. There were doubts about their activity. Therefore, I dissolved half a teaspoon of sugar in warm water and sent the yeast there. While mixing all the ingredients, they started. Then I just poured this yeast out during kneading.
I fried half of the seeds in sesame oil (1 tbsp. l.), so 2 tablespoons went into the dough.
And then the second half was also sprinkled along with the first, and seeds of two degrees of roast were obtained.
Baking in the main mode.
The bread even got out of the bucket and rested against the roof of xn. Therefore, the apex is pale. And the taste is awesome !!!!!

Dentist, thanks for the recipe. I just ate a piece of crust - a meal. I just love sesame very tasty and very aromatic

I made sesame bread according to a recipe from an LG book.
Just g .... smelly, sorry for being rude. For ejection
Something sticky and greasy and smelly.
In addition, it seems to me that there is a typo in the recipe - they wrote the water twice. The recipe is like this:

Sesame bread roll 900g.

Water - 1.5 cups
Wheat flour - 4.25 cups
Honey - 3rd table. lies.
Salt - 2 tsp.
Sesame oil - 3 tbsp lodges
Sesame seed - 0.75 cups
Water - 1.5 cups (again ???)
Yeast - 2.5 tsp.

Preparation: put the ingredients in the order indicated in the recipe, mode - "Wheat".

The dough was so liquid that the lumps did not stir, I put it for kneading three times. Then, from such a quantity of yeast, it just began to boil and in the end it still escaped Pulp after baking - it was kind of baked in structure, but somehow sticky. I concluded that there was a mistake in the recipe, they wrote water twice. And the smell from sesame oil

The first time such a puncture with a recipe from the LG book.

[top up]

Really not embarrassed that in the recipe water 2 times / look at the recipe from the first page - there is an egg.

I made a starter recipe, but I was always not satisfied with the bun - too wet and I would like the crumb a little drier. Then I saw Leara's message and began to do as she did: 1 egg and top up water up to 1.5 cups with a volume of 230 ml, that is, 345 ml is all together, an egg and water, (and earlier I did, as in the beginning, 1 egg and separately 1.5 cups of water)