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Butter bread with black sesame seeds, cheese and sun-dried tomatoes

Butter bread with black sesame seeds, cheese and sun-dried tomatoes

Category: Yeast bread
Butter bread with black sesame seeds, cheese and sun-dried tomatoes

Ingredients

wheat flour protein 11.3% 600 g
dry instant yeast 5 g
olive oil 60 g
sugar 30 g
milk 420 g
salt 8 g
sesame black 40 g
cheese (I have Edam) 80 g
sun-dried tomatoes 80 g

Cooking method

Butter bread with black sesame seeds, cheese and sun-dried tomatoes
Mix flour with yeast, sugar, sesame seeds. Pour in butter and warm milk. Start kneading with a hook. Add salt after 5 minutes.
Butter bread with black sesame seeds, cheese and sun-dried tomatoes
Clean the bowl in the middle of the batch and continue kneading. Knead the dough until silky. The dough will begin to move away from the sides of the bowl and can be easily removed from it. The dough is soft. Doesn't stick to dry hands or just a little.
Butter bread with black sesame seeds, cheese and sun-dried tomatoes
Grease the table with oil. Lay out the dough and round it.
Butter bread with black sesame seeds, cheese and sun-dried tomatoes
Transfer to a greased bowl. Cover and place in a warm place to ferment.
Butter bread with black sesame seeds, cheese and sun-dried tomatoes
Fermentation for 60-70 minutes.
Butter bread with black sesame seeds, cheese and sun-dried tomatoes
Divide the dough into two pieces. Mash each piece and add chopped cheese and tomatoes. Press in slightly.
Butter bread with black sesame seeds, cheese and sun-dried tomatoes
Form the loaves.
Butter bread with black sesame seeds, cheese and sun-dried tomatoes
Place seam side up in baking baskets. Place in proofing baskets. Proofing 35-45 minutes.
Butter bread with black sesame seeds, cheese and sun-dried tomatoes
Turn the workpieces over and make cuts.
Butter bread with black sesame seeds, cheese and sun-dried tomatoes
bake in an oven preheated to 240-250 degrees on a stone with steam for the first 10 minutes. Remove the steam, reduce the temperature to 180 degrees and bake the bread for another 20 minutes. Remove and cool on a wire rack.
Butter bread with black sesame seeds, cheese and sun-dried tomatoes

Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

The recipe was spied on a foreign blog. I changed a little and added tomatoes.
Delicious bread. It tastes like pizza. Airy, soft. It does not harden for a long time.
What if there is no flour with this protein? You can reduce the amount of milk or add gluten. It needs 6 grams. Recommend!

win-tat
What a handsome !
ang-kay, but milk is exactly 240 g per 600 g of flour, is it not enough? I wanted this bread, but I doubted something
ang-kay
Tatyana, numbers mixed up in places. Corrected. Thank you for your attention)
win-tat
It happens, a purely accounting error, they like to rearrange the numbers.



Yesterday I still could not resist, I baked a bar for half a portion. Oh, and it turned out tasty, and clean.
True, the flour is ordinary, protein is 10.3 g, I added gluten, but maybe not enough, it turned out not so laced. And for my oven (gas), probably 250C turned out to be a lot, the cuts did not open up to the end, although there was steam, I transferred it to 175C after 10 minutes, but I got tanned so well, and the crust is thick, but a tasty infection.
Angela, thanks again, that's for sure my taste
Butter bread with black sesame seeds, cheese and sun-dried tomatoes
Butter bread with black sesame seeds, cheese and sun-dried tomatoes
Butter bread with black sesame seeds, cheese and sun-dried tomatoes
Butter bread with black sesame seeds, cheese and sun-dried tomatoes
By the way, I have flour 1 c with 11g protein, it is interesting to get bread from it, this is

Butter bread with black sesame seeds, cheese and sun-dried tomatoes
Butter bread with black sesame seeds, cheese and sun-dried tomatoes

ang-kay
Tatyanavery good bread. The dough is of the correct consistency. Not so lace and not really cuts? Perhaps it was necessary to keep a little less on the proofing. Or a couple was not enough.
Quote: win-tat
By the way, I have flour 1 with protein 11g
Try it. But flour is 1 grade with some bran. Although it has good protein, it is heavier than premium flour.
win-tat
Quote: ang-kay
Try
I tried it, it turned out even tastier, although much more and so delicious.
In general, I took the highest 50/50 with protein 10.3 and grade 1 with protein 11, although I added 1 tsp of gluten. This time I kneaded in a x / stove, where I defended it, baked also not on a stone, as last time, but on an inverted baking sheet, heated the oven to 220C, after 10 minutes with steam, turned it to 180C, baked for 20 minutes. I write this for myself, if anything, so as not to forget. This time the crust is thinner and more tender, the bread itself is softer, fluffier and more laced, I got hooked on it.
Butter bread with black sesame seeds, cheese and sun-dried tomatoes
Butter bread with black sesame seeds, cheese and sun-dried tomatoes
Butter bread with black sesame seeds, cheese and sun-dried tomatoes
Butter bread with black sesame seeds, cheese and sun-dried tomatoes
ang-kay
Tatyana, beautiful! Clever girl.
And the liquid in the same amount?
win-tat
Angela, Thank you !
Yes, everything is clear according to the recipe, (0.5 servings), I didn't add anything, the dough is perfect.
Gala
Angela, well, very beautiful bread!
I will not even do it until I buy the necessary flour, I think I won't get such a result with ordinary flour (protein ~ 10).
ang-kay
Galinathanks for the praise. Try to do it from a regular tower. We have it with a protein of 10.3 everywhere. Reduce only milk. I don't think it will be worse.
Gala
Quote: ang-kay

We have it with a protein of 10.3 everywhere. Reduce only milk. I don't think it will be worse.
I only have Macfa in stock, there protein 10 g. Worse, it will not be, just not so lace will turn out.
Angela, why reduce the milk? On the contrary, I always have a problem, there is not enough liquid, the flour is very dry, it probably costs a long time, I rarely bake.
ang-kay
Galina, if dry, then do not subtract. Usually flour with a large protein takes more liquid. Accordingly, if the flour is with less protein, then the liquid is reduced)
Gala
I understood everything, thanks!
Nastasya78
Very nice! Thanks for the recipe and idea!
ang-kay
Anastasia, not at all.
Nastasya78
Didn't understand a little, did you bake in a baking basket or directly on a baking sheet?
ang-kay
Anastasia, where is the baking basket? There is a proofing basket. You cannot bake in it. She baked on a stone. it is written in the recipe)
I saw it. A clue.
Nastasya78
Thanks for clarifying :-))



Tell me, is a stone required to bake this bread? Or will it work on an inverted baking sheet?
ang-kay
Anastasia, you can and on a baking sheet.
Nastasya78
Thank you :-)
 

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