Sesame Bread with Date Syrup Coating
Ingredients
- 1/4 cup warm milk
- 1 tablespoon instant yeast
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 3 1/4 cups flour
- 1 tablespoon fine semolina
- 1 teaspoon salt
- 1/2 cup corn oil
Coating
- 1/2 cup date syrup or black honey
- 3 tablespoons water
- 2 cups roasted sesame seeds
Preparation
In the mixer bowl, place 3 cups of flour and add yeast, sugar, baking powder, semolina, and salt.
Attach the dough hook and mix for a few seconds.
Add the milk and oil, and run on low speed until dough forms.
Gradually add more flour until the dough is smooth and homogeneous.
Place the dough in a greased bowl, cover it, and let it double in size.
For the coating, in a plate, mix date syrup and water until dissolved.
Place sesame seeds in a wide plate.
Cut the dough into desired bread sizes and shape each into a rope.
Take two ropes and twist them together, securing the ends.
Dip the twisted bread in the date syrup mixture to coat, then immediately transfer to sesame seeds and turn gently to coat all sides.
Place the breads on a baking tray, leaving space between them.
Let the breads rise in a warm place until doubled in size, but do not leave them too long and bake once they have risen to avoid over-fermenting.
Set the oven rack to the middle position and preheat the oven to 180°C.
Bake for about 20 minutes or until golden brown, with baking time varying depending on the size of the bread.
Tips
After baking, cover the bread lightly with a cotton kitchen towel for a few minutes to keep it soft and light, but do not cover it tightly.
