{"id":423,"date":"2010-07-04T08:41:35","date_gmt":"2010-07-04T12:41:35","guid":{"rendered":"http:\/\/www.breadcetera.com\/?p=423"},"modified":"2010-07-05T10:32:15","modified_gmt":"2010-07-05T14:32:15","slug":"tahini-bread","status":"publish","type":"post","link":"https:\/\/www.breadcetera.com\/?p=423","title":{"rendered":"Tahini Bread"},"content":{"rendered":"

\"\"<\/a><\/p>\n

If you’ve ever had the pleasure of sampling a piece of halvah, that sweet, dense and crumbly sesame seed-based confection, then you’ll understand why I’ve been enamored of sesame flavor since childhood. ?Sesame seeds and bread are a classic combination. ?Whether sprinkled on top of a loaf, as in the quintessential sesame bread Scali<\/a>, or incorporated into the bread along with other seeds, nuts and\/or grains as part of a multigrain loaf, sesame seeds add a unique, rich flavor that perfectly complements the inherently nutty character of a well-fermented wheat dough.<\/p>\n

<\/p>\n

The objective in creating this bread was to have a subtle sesame flavor permeate the entire crumb of the loaf, rather than providing the intense bursts of sesame flavor afforded by the addition of whole sesame seeds to the dough. ?Tahini, a paste made from roasted sesame seeds used ubiquitously in Middle Eastern cuisine and available in many supermarkets and ethnic food stores, turns out to be ideally suited to the task. ?In addition to its sesame flavor, tahini also provides enough sesame oil to result in a beautifully tender crumb. ?For those looking for a slightly more intense sesame flavor, by all means feel free to?increase the amount of tahini used.<\/p>\n

Final Dough<\/strong><\/p>\n