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simple bread recipe Golden Crust With Sesame Crown
- Total Time: 195 minutes
- Yield: 1 loaf (approx. 14 slices) 1x
- Diet: General
Description
This easy recipe for Golden Crust With Sesame Crown bread transforms everyday ingredients into a show-stopping loaf with minimal effort. It guides home cooks through foolproof steps for achieving a perfect rise and a beautiful, glistening, sesame-topped crust.
Ingredients
- 3 cups (360g) all-purpose flour
- 2.25 tsp (7g) active dry yeast (1 packet)
- 1 to 1.25 cups (240-300ml) warm water (105-115°F / 40-46°C)
- 2 tbsp (25g) granulated sugar
- 1 tsp (6g) salt
- 2 tbsp (30ml) olive oil, plus extra for greasing
- 2 tbsp (18g) sesame seeds
- 1 egg (optional, for egg wash)
- 1 tbsp water (optional, for egg wash)
Instructions
- Activate Yeast: In a large bowl, combine warm water, sugar, and yeast. Stir gently until dissolved. Let sit for 5-10 minutes until it looks foamy and fragrant.
- Mix Dough: Add olive oil and salt to the yeast mixture. Gradually add flour, stirring with a sturdy wooden spoon or spatula until a shaggy dough forms, about 2-3 minutes. Make sure all flour is incorporated and the mixture feels cohesive.
- Knead Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until it’s smooth, elastic, and no longer sticky to the touch. The dough should spring back slowly when poked. (If it feels too sticky, add flour a tablespoon at a time; if too dry, add a tiny bit of water.) This step is crucial for developing gluten.
- First Rise (Bulk Fermentation): Lightly oil the bowl. Place dough in the bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot for 60-90 minutes, or until doubled in size and feels airy. For busy family dinners, you can let it rise slowly in the fridge overnight for a deeper flavor.
- Shape Loaf & Add Crown: Gently punch down the dough to release air. Turn it onto a lightly floured surface. Shape into a neat loaf, ensuring smooth seams on the bottom. Lightly brush the top with an egg wash (1 egg + 1 tbsp water) or just water, then generously sprinkle with sesame seeds, gently pressing them on. Variation: Score the top with a sharp knife for an artisanal look.
- Second Rise (Proofing): Carefully place the shaped loaf into a greased 9×5-inch loaf pan. Cover lightly with plastic wrap and let rise again for 30-45 minutes, or until puffy and almost doubled in size, filling the pan.
- Bake Bread: Preheat oven to 375°F (190°C). Bake for 25-30 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom. The crust should feel firm. (Internal temperature should be 200-210°F (93-99°C) for perfect doneness.)
- Cool Completely: Remove bread from pan immediately (this prevents sogginess) and transfer to a wire rack. Let cool completely before slicing (at least 30 minutes) to prevent a gummy texture. This ensures your bread retains its beautiful structure.
Notes
For flour, use bread flour for a chewier crumb or a 50/50 blend with whole wheat for added fiber. Instant yeast can be mixed directly with dry ingredients, no proofing needed. Honey or maple syrup can replace sugar (adjust liquid slightly). Melted butter or neutral oil (vegetable or canola) can replace olive oil. For the crown, use poppy seeds, everything bagel seasoning, or coarse sea salt for a different finish. Always check yeast expiration. Store flour in an airtight container. Use good quality extra virgin olive oil. Water temperature is crucial for yeast; aim for 105-115°F (40-46°C), like warm bathwater. Toast sesame seeds lightly before sprinkling for enhanced nutty flavor. The first rise can be done slowly in the fridge overnight for deeper flavor.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (40 g)
- Calories: 120 calories
- Sugar: 2 g
- Sodium: 170 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg