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{Cardamon} Sesame Babka {with step by step .gifs}

January 18, 2015 | 2 comments

I remember the first few times I tried to make baked bread was with a bread machine, using some instructions in a little booklet. This bread machine has to this day (well, a few years ago, we got rid of it), never made a suitable loaf. They all ended up extremely crumbly, dense, and um, dare I say disgusting?
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So, inevitably, I always believed it was some ingredient the manufacturers put in the bread, probably one of those from the ingredient list that nobody can pronounce. That was until I found out that intensive kneading resulted in the softest bread ever.

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And this is exactly that. Softer than a pillow when you first pull it out of the hot oven, scented with cardamon and swirled with sesame. Need I say more? I think not (and not just because I have nothing else to write about…) !

Notes

-You can always make the sesame mixture ahead of time and keep it in a cool place.

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{Cardamon} Sesame Babka {with step by step .gifs}

Ingredients

For the Sesame Cardamon Filling

  • 1 1/2 cups 155 g roasted sesame seeds
  • 1/4 cup 40 g brown sugar
  • 1 green cardamon pod

For the Dough

  • 1 cup 115 g warm milk
  • 2 tsp active dry yeast
  • 1/3 cup 55 g brown sugar
  • 2 cups 300 g bread flour
  • 1 2/3 cups 175 g whole wheat flour
  • 3 eggs
  • 5 tbsp 70 g butter, cut into chunks

Egg Wash

  • 1 egg
  • 1 tbsp milk

Instructions

  1. Pulse all the ingredients for the sesame filling until very smooth and liquidy. This will (at least in my food processor) take a while. Set aside.
  2. In a large bowl, mix the warm milk and yeast together. Add in all the rest of the dough ingredients except for the butter. Knead for 5 minutes, and then add in the butter chunks. Knead until smooth and elastic, to the stage where when you stretch the dough very thin without tearing.
  3. Let rise for 1 hour.
  4. Roll out into a large rectangle, then spread on the sesame mixture. Starting from the longer end, roll the dough into a cylinder.
  5. Cut in half longways.
  6. Twist the two strands, then cut in half.
  7. Place in two bread pans, then let rise for 1-2 hours, or until doubled.
  8. Preheat the oven to 425, brush the risen bread with the egg wash (beaten very well).
  9. Bake for 20 minutes.


2 comments...

read or add your own

  1. Maureen | Orgasmic Chef on

    January 20, 2015 at 7:33 am says

    That’s a beautiful loaf and the gifs are great! I think I can do this. 🙂

    Reply
    • Anne on

      February 22, 2015 at 1:41 pm says

      Thank you!

      Reply

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