So, I was saying in a recent post that the basic bread recipe I have been using is versatile enough to create bread other than pan de sal. In the past, I have used the same recipe to make meat rolls and ham and cheese bread but using twice as much sugar to make the bread sweeter to create a better balance with the salty filling.
This time, we used the basic bread recipe, exactly as it is without any modification, to create mini loaf bread. You can, of course, bake just one loaf bread using a larger loaf pan. You will need to bake it longer, definitely, but I cannot offer advice as to how much longer because I have not done it that way yet.
Sesame seed mini loaf bread
- Lightly brush the inside of two 8?x4? loaf pans with oil. Sprinkle with flour and shake off the excess. Note that this step may not be necessary if using non-stick baking pans.
- After the dough has risen, dump onto a lightly floured surface.
- Cut the dough into two portions. Roll each into a log just a few inches longer than the length of the loaf pans. Tuck the ends underneath then drop into the prepared pans. Brush the tops with the beaten egg. Sprinkle the toasted sesame seeds on top. Allow to rise for 30 to 45 minutes.
- About fifteen minutes before the second rising time is up, preheat the oven to 350F. If using a fan-assisted oven, I’d recommend lowering the temperature to 325F. I do not recommend baking this bread in a turbo broiler because the heat source is on top and the top of the bread might brown too fast before the inside is fully baked.
- Bake the bread for 45 minutes.
- Remove from the oven, cool in the pans for about 15 minutes then transfer to a rack to cool some more.
- The bread is best served warm but is also good at room temperature.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.