A hearty white bread with yogurt base and hulled sesame seeds in the batter. The sesame seeds are barely visible but they give the bread an extraordinary texture and feel in the mouth. Excellent toasted (especially pan toasted in butter) or fresh for sandwiches of all kinds.

Still searching for what to cook ?

Name: Yogurt-Sesame Bread
Prep time: 15 min
Total time: 4 h
Yield: 16
Cuisine: American
Ingredients: 4 cups Unbleached flour King Arthur is preferred.; 1.5 teaspoons salt; 2 tablespoons dry milk; 1 tablespoon vital wheat gluten Optional; 2 tablespoons granulated sugar; 3 tablespoons Sesame seeds Hulled; 1 1/2 teaspoons Yeast active dry yeast; 3/4 cup warm water; 2 tablespoons Butter; 3/4 cup yogurt, plain

Find the most delicious recipes here

INGREDIENTS

4 cups Unbleached flour ; King Arthur is preferred.
1.5 teaspoons salt
2 tablespoons dry milk
1 tablespoon vital wheat gluten ; Optional
2 tablespoons granulated sugar
3 tablespoons Sesame seeds ; Hulled
1 1/2 teaspoons Yeast active dry yeast
3/4 cup warm water
2 tablespoons Butter
3/4 cup yogurt, plain

Servings

INSTRUCTIONS

Place the wet ingredients in the bread machine tank: warm water, butter and yogurt. Set it aside and in a separate large bowl mix together the following dry ingredients: flour, salt, dry milk, vital wheat gluten, sugar, and sesame seeds. Mix dry contents (EXCEPT THE YEAST) to evenly distribute them throughout. Pour the contents of the bowl into the bread machine tank over the wet ingredients. Make a small indentation in the top of the dry ingredients and place the yeast on top to keep it out of the water prior to kneading.

Set the bread machine to its normal cycle (3:45 on the Zojirushi) and set the crust to the light setting. After the kneading has started, look in occasionally to see if the mixture requires more water or flour. It should make a firm dough ball but one that is wet enough to be just barely not sticky. Buttermilk may be substituted for the yogurt without adjusting the dry ingredients. However, I like the richer flavor and texture that the yogurt provides. Use buttermilk or even dated sour sweet milk in a pinch.

NOTES

The flour content may vary depending on the humidity. It pays to watch the kneading and make adjustments as necessary. If the dough is too wet, it will become heavy and cave in the middle. However, it will still be an excellent bread, particularly for toasting. When you are confident about the right mix, set it up and let it run at 3 a.m. and have this excellent toast for breakfast.

Alert editor

Yogurt-Sesame Bread

4 cups Unbleached flour King Arthur is preferred.
1.5 teaspoons salt 
2 tablespoons dry milk 
1 tablespoon vital wheat gluten Optional
2 tablespoons granulated sugar 
3 tablespoons Sesame seeds Hulled
1 1/2 teaspoons Yeast active dry yeast 
3/4 cup warm water 
2 tablespoons Butter 
3/4 cup yogurt, plain

Buttermilk may be substituted for the yogurt without adjusting the dry ingredients. However, I like the richer flavor and texture that the yogurt provides. Use buttermilk or even dated sour sweet milk in a pinch.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (68g)
Recipe Makes: 16 Servings

Calories: 160
Calories from Fat: 35 (22%)

Amt Per Serving		% DV

	Total Fat 3.9g	5 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.9g
Cholesterol 5.5mg		2 %
Sodium 417mg		14 %
Potassium 114.2mg		3 %
Total Carbohydrate 25.3g		7 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 24g
Protein 5.6g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 160

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe