Kadoya Sesame Mills Incorporated

Ingredients (for 1 loaf)

Directions

• In the bowl of a stand mixer fitted with a dough hook, combine the bread flour, sugar, salt, yeast, warm milk, egg, heavy cream, Kadoya Mild Roasted Sesame Oil, and butter.

• Mix on low speed until a shaggy dough forms, then knead for 8–10 minutes until smooth and elastic.

• Divide the dough evenly into two portions. Return one portion to the mixer and knead in the Kadoya Black Sesame Paste until evenly incorporated. Leave the second portion plain.

• Place each dough in a lightly greased bowl. Cover and let rise for 1–1½ hours, or until doubled in size.

• Punch down both doughs and let rest for 10 minutes. Roll each dough into an 8 x 12-inch rectangle. Place the plain dough directly on top of the black sesame dough, aligning the edges. Gently roll once more to help the layers adhere. Fold the stacked dough into thirds like a letter. Starting from the short end, roll into a tight log.

• Place the log seam-side down into a greased 9 x 5-inch loaf pan. Cover loosely and let rise for 45–60 minutes, or until the dough rises just above the rim of the pan.

• Preheat the oven to 350°F(175°C). Whisk together the egg and milk for the egg wash and brush over the top of the loaf. Bake for 30–35 minutes, or until golden brown and cooked through. Tent loosely with foil during the last 10 minutes if needed.

• Let cool in the pan for 10 minutes before transferring to a wire rack. Cool completely before slicing to reveal the soft, fluffy black-and-white zebra swirl pattern.