![\"078\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/11\/078.jpg\")
<\/a><\/p>\nSesame Pullman Loaf<\/strong><\/p>\n It has been so much fun to think about what flavor I should add to my next pullman loaf.<\/p>\n <\/p>\n This time, however, I had a hard time coming up with an idea, but it hit me when I saw a jar of sesame seeds in my pantry.<\/p>\n The roasted sesame seeds give a nice flavor and texture. I really enjoyed a slice of this bread toasted and served with some (or a lot of) butter.<\/p>\n Simple yet so satisfying!<\/p>\n *My No Meat Collard Greens dish<\/a> is featured as one of Unusual Thanksgiving Sides at Today.com<\/a>. Check it out!<\/p>\n 300cc warm water 1. Dissolve yeast in water. \u9ed2\u3054\u307e\u98df\u30d1\u30f3<\/strong><\/p>\n \u30b3\u30b9\u30c8\u30b3\u3067\u8cb7\u3063\u305f\u30a4\u30fc\u30b9\u30c8\u304c\u306a\u304f\u306a\u3063\u305f\u306e\u3067\u3001\u65b0\u3057\u3044\u30a4\u30fc\u30b9\u30c8\u3092\u8cb7\u3063\u3066\u3001\u9ed2\u3054\u307e\u98df\u30d1\u30f3\u3092\u4f5c\u308a\u307e\u3057\u305f\u3002<\/p>\n \u65b0\u3057\u3044\u30a4\u30fc\u30b9\u30c8\u306f\u767a\u9175\u306e\u3075\u304f\u3089\u307f\u304c\u3080\u304f\u3080\u304f\u3068\u3044\u3044\u611f\u3058\uff5e\u3002<\/p>\n \u305f\u3063\u3077\u308a\u306e\u9ed2\u3054\u307e\u304c\u9999\u3070\u3057\u304f\u3063\u3066\u3001\u30b7\u30f3\u30d7\u30eb\u306b\u30c8\u30fc\u30b9\u30c8\u3057\u3066\u30d0\u30bf\u30fc\u3092\u5857\u308b\u3060\u3051\u3067\u98df\u3079\u308b\u306e\u304c\u7f8e\u5473\u3057\u3044\u3002<\/p>\n \u9ed2\u306e\u3077\u3061\u3077\u3061\u3057\u305f\u898b\u305f\u76ee\u3082\u500b\u4eba\u7684\u306b\u304b\u306a\u308a\u597d\u304d\u3067\u3059\u3002<\/p>\n \u98df\u30d1\u30f3\u306e\u578b\u30012\u65a4\u578b\u306b\u3057\u3088\u3046\u304b1.5\u65a4\u578b\u306b\u3057\u3088\u3046\u304b\u3001\u8ff7\u3063\u3066\u3001\u7d50\u5c401.5\u65a4\u578b\u306b\u3057\u305f\u306e\u3067\u3059\u304c\u3001\u4e8c\u4eba\u5bb6\u5ead\u306e\u6211\u304c\u5bb6\u306b\u306f\u3061\u3087\u3046\u3069\u826f\u304b\u3063\u305f\u304b\u306a\u3001\u3068\u3002<\/p>\n \u9031\u306b\u3088\u3063\u3066\u306f\u3001\u3042\u3063\u3068\u3044\u3046\u9593\u306b\u306a\u304f\u306a\u308b\u3053\u3068\u3082\u3042\u308a\u307e\u3059\u304c\u3001\u3069\u3093\u3069\u3093\u4f5c\u3063\u3066\u3069\u3093\u3069\u3093\u98df\u3079\u5207\u308b\u306e\u304c\u3044\u3044\u3053\u3068\u3060\u306a\u3001\u3068\u601d\u3044\u307e\u3059\u3002<\/p>\n \u3055\u3066\u3001\u6b21\u306f\u4f55\u5473\u306e\u98df\u30d1\u30f3\u3092\u4f5c\u308d\u3046\u304b\u3057\u3089\u3093\u3002<\/p>\n \uff0a\u4ee5\u524d\u7d39\u4ecb\u3057\u305f\u30b3\u30e9\u30fc\u30c9\u30b0\u30ea\u30fc\u30f3\u306e\u716e\u8fbc\u307f\u3068\u3044\u3046\u6599\u7406\u304c\u3001Today\u3068\u3044\u3046\u30a2\u30e1\u30ea\u30ab\u306eTV\u756a\u7d44\u306e\u30a6\u30a8\u30d6\u30b5\u30a4\u30c8\u3067\u3001\u7d39\u4ecb\u3055\u308c\u307e\u3057\u305f\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002\u30b3\u30c1\u30e9\u3067\u3059<\/a>\u30025\u3064\u7d39\u4ecb\u3055\u308c\u3066\u3044\u308b\u3046\u3061\u306e4\u756a\u76ee\u3067\u3059\u3088\uff5e\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Sesame Pullman Loaf It has been so much fun to think about what flavor I should add to my next pullman loaf.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-34149","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34149","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=34149"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34149\/revisions"}],"predecessor-version":[{"id":34291,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/34149\/revisions\/34291"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=34149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=34149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=34149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n7g dry yeast
\n30g dry milk
\n30g sugar
\n9g salt
\n450g bread flour
\n16g roasted black sesame
\n30g butter, at room temperature<\/p>\n
\n2. Add all the ingredients except for butter. Mix and knead well.
\n3. Fold in butter. Knead more until smooth. Form a ball. Place the ball in a bowl and cover with plastic wrap. Let it rise for about 1 hours until doubled in bulk.
\n4. Press the dough with hands to get the air out. Divide the dough into two and form two balls. Let them rest covered with towel for 15 minutes.
\n5. Roll out the dough flat, and roll them into two logs. Place them in the greased pan. Let them rise until they come up to 8\/10 in height.
\n6. Cover with a lid. Bake in the oven at 350 F for 20 minutes and then at 390 F for 10 minutes.<\/p>\n<\/div>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"