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A Bread Improvisation in 5 Photos
I used my favorite peasant bread recipe to create two loaves, one sweet with black sesame paste and one savory with chopped Chinese sausage and hoisin sauce. I added both flavorings before the first prove. Behold my elegant marbled dough!
Then I punched them down and added some decorations. Delicious bread-to-be, or Cthulu at a nine-year-old girl's birthday party?
Ready... Set... BAAAAAAAKE! Isn't the sausage loaf gorgeous?
The sausage loaf had a wonderful crisp crust, but the sesame loaf had a fantastic pull-apart texture.
And eat!
Verdict: Black sesame is good and the texture is excellent, but just making regular bread and spreading sesame on it is a better sesame delivery system.
Chinese sausage bread is GREAT. I had to pop it back in the oven because it didn't bake fully through, but once it did, the taste is phenomenal. I added a little hoisin to the dough and probably could have added more (and possibly put in a little extra flour to compensate.) Also maybe chopped the sausage finer.
Alas, I belatedly realized that I should not leave meat out overnight so I had to stick in in the fridge. So much for the crisp crust! I'm sure it will be great toasted up though.
I used my favorite peasant bread recipe to create two loaves, one sweet with black sesame paste and one savory with chopped Chinese sausage and hoisin sauce. I added both flavorings before the first prove. Behold my elegant marbled dough!
Then I punched them down and added some decorations. Delicious bread-to-be, or Cthulu at a nine-year-old girl's birthday party?
Ready... Set... BAAAAAAAKE! Isn't the sausage loaf gorgeous?
The sausage loaf had a wonderful crisp crust, but the sesame loaf had a fantastic pull-apart texture.
And eat!
Verdict: Black sesame is good and the texture is excellent, but just making regular bread and spreading sesame on it is a better sesame delivery system.
Chinese sausage bread is GREAT. I had to pop it back in the oven because it didn't bake fully through, but once it did, the taste is phenomenal. I added a little hoisin to the dough and probably could have added more (and possibly put in a little extra flour to compensate.) Also maybe chopped the sausage finer.
Alas, I belatedly realized that I should not leave meat out overnight so I had to stick in in the fridge. So much for the crisp crust! I'm sure it will be great toasted up though.
From:
no subject
TBH, see how the dough feels. You might need more flour, but it's better to under-flour than over-flour, so I advise caution.