SESAME FRENCH BREAD
Homemade French bread isn't at all difficult to make, and it's perfect alongside Italian foods. If you're not serving a large group, freeze one loaf to enjoy later. -Peggy Van Arsdale, Trenton, New Jersey
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Divide in half. Roll each half into a 15x10-in. rectangle. Roll up from a long side; seal well. Place with seam side down on greased baking sheet sprinkled with cornmeal. , Beat egg white and water; brush over loaves. Sprinkle with sesame seeds. Cover with plastic wrap sprayed with cooking spray; let rise until nearly doubled, about 30 minutes. , With a sharp knife, make 4 shallow diagonal cuts across top. Bake at 400° until lightly browned, about 25 minutes. Remove from pan and cool on a wire rack.
Nutrition Facts : Calories 99 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 150mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SESAME SEED COOKIES
In South Carolina and Georgia, these popular cookies are known as "benne wafers," taking their name from the West African word for sesame.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 48 cookies
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Line four baking sheets with parchment paper, and set aside. Sift together flour, salt, and baking soda, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add egg and vanilla, and beat until combined. Add reserved flour mixture, and beat until combined. Add toasted sesame seeds, and beat until incorporated.
- Using a spoon, drop cookie batter, about 1 tablespoon at a time, onto prepared baking sheets, allowing at least 2 inches between cookies for spreading.
- Bake until golden, 6 to 8 minutes. Remove from oven, and cool on a wire rack.
SWEET SESAME LOAF
Just made this last night & it was a huge hit! I originally acquired this recipe while on a trip to Europe years ago, & just dug it out to try since I was having a few girls over for tea. The original recipe is written out in European measurements, & 1/2 way thru I got stuck on a few of the conversions. Thanks to some very helpful JAP members in the "general questions group" the correct conversions were made & the recipe turned out perfect! (I think everyone should join that group on here. It is so helpful to get the immediate help of others when in a jam like that.) This turned out to be a wonderfully moist, flavorful, & attractive loaf that I plan to prepare often for afternoon tea, brunch, etc. Had a slice this morn' w/my morning coffee. Delicious! The nutty flavor of the toasted sesame seeds along w/the light lemon undertones just come together perfectly. I think this one's a winner!
Provided by kim * @Bakerella
Categories Sweet Breads
Number Of Ingredients 9
Steps:
- Preheat oven to 350'. Line a 10x5 loaf pan w/parchment paper & grease OR grease & flour a nonstick loaf pan.
- Reserve 2 tablespoons of sesame seeds. Lightly toast the rest on a baking sheet in the oven or on stovetop in nonstick pan. Watch well so they don't get too dark or overly toasted.
- Sift flour, salt & baking powder into a bowl. Stir in toasted sesame seeds & set aside.
- Cream butter & sugar together by hand or with mixer until light & fluffy. Beat in the eggs. Then stir in lemon zest & milk.
- Pour milk mixture over dry ingredients & fold together until just blended. Pour into prepared pan & sprinkle with remaining sesame seeds (should completely cover entire top).
- Bake for about 1 Hr until cake tester inserted in center comes out clean. Let cool in pan for 10 min's before unmolding.
CHOCOLATE & SESAME LOAF CAKE
Tahini gives this cake a subtle nutty flavour that partners perfectly with rich chocolate. This recipe makes 2 cakes, so why not freeze one as a treat for another day!
Provided by Miriam Nice
Categories Dessert, Treat
Time 1h20m
Yield makes 2 cakes
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease two 900g loaf tins (8.5cm deep) and line with baking parchment.
- First, make the chocolate cake mixture. Put the butter and chocolate in a large heatproof bowl set over a pan of simmering water, stirring occasionally. Put all the other ingredients in a large mixing bowl and, when the chocolate and butter have melted, pour over and mix with an electric whisk until smooth and well combined. Set aside and rinse the beaters.
- In another large bowl, add all the sesame cake ingredients, then combine with an electric whisk until smooth.
- Alternating with dollops of each mixture, divide between the two tins. Level the top, then swirl a skewer through the mixture to create a marbled effect. Bake in the middle of the oven for 45-50 mins or until a skewer inserted into the centre comes out clean. Leave the cakes to cool completely on a wire rack while you make the topping (there's enough for both cakes but the topping recipe is easily halved if you want to freeze one and ice it later)
- Heat the double cream and butter together gently in a small pan until just simmering, then remove from the heat and add the chocolate. Stir until the mixture is smooth, then place in the fridge for 20 mins to firm up.
- Beat well with a wooden spoon, then transfer to a disposable piping bag. Snip the end off to make a wide opening, then pipe thick, overlapping zigzags across the cakes. Cut the sesame snaps into shards and arrange on top, scattering over any crumbs, then serve.
Nutrition Facts : Calories 616 calories, Fat 38 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 33 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
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