A mini loaf of bread is a great way to portion out how much I eat.
I very much limit my carb intake, but my family does not.
To meet in the middle, I bake bread in mini loaves.
Today’s recipe for mini loaves of Italian Sesame bread is just that kind of recipe.
Mini loaves that can be eaten in portions or consumed all at once.
In essence, mini loaves of Italian sesame bread allows for frozen leftovers for smaller families or a loaf for each in a party of 6!
The exterior of my Italian Sesame Bread is crunchy, while the interior is light and airy.
Italian sesame seed bread mini loaves actually make great hoagie buns too!
Want to make these simple mini loaves of Italian Sesame bread?
Mini Loaves of Italian Sesame Bread
When it comes to baking bread, I am obsessed.
I wasn’t always excited to bake bread, in fact, I was awful at the beginning.
Over time, I practiced and got the hang of it.
Really, I was a novice, even though my Gramma Stella was a pro-baker, and I watched her make bread over and over.
To begin with, I did not understand that bread might take time to rise.
Nor did I know that more was not better in a recipe it was just more.
Here’s where I can most help you, since I’ve already paid the price of failure, I’ve taken the learning curve out.
Whatever mistakes I’ve made, I make sure you skip.
How my recipes have been used at least 100x in my test kitchen.
In fact, I make so much bread I am always handing it out to family and friends.
In brief, that assures you that multiple loaves have been made and that I know what I am doing.
Moreover, if it is on my website, I’ve made it, with my own recipe and perfected it or it does not make an appearance.
Look at My Italian Sesame Bread On The Top, and Bottom -You CAN Do this too!
Sesame Seeds on Italian Sesame Bread
Give yourself the freedom to NOT toast the sesame seeds ahead of time.
Conversely, if you love toasted sesame seeds do that.
On a personal note, I don’t toast my sesame seeds.
Why? I love them baked atop bread where they just toast perfectly while they back.
Face it, it’s one less step in a world filled with too many options!
Again, totally YOUR choice.
Black sesame seeds are more bitter, and I’ve used them before because I stock them in my pantry.
White sesame seeds are nuttier?
Is that the right word I really am not sure, but, if you are a novice to sesame seeds, I say go for white!
I would not want to ruin your ‘desired’ taste based on changing a simple ingredient like a sesame seed.
Do note, to try that later on as you develop your Italian sesame bread baking skills!
Sugar and Baking
Meanwhile, I am always in the midst of, do I use brown sugar or white sugar?
The bottom line: I use brown sugar more often than white.
While it is ‘rumored’ that brown can make something baked moister, I’ve done comparisons and I can’t concur.
In fact, the only distinguishable thing I can explain is a bit more depth in color and less sweet.
Truly the sugar content in my bread recipe is meager, I still don’t like sweet, therefore, brown sugar does its thing best in this recipe.
That said, remember you can swap out evenly brown for white and white for brown in my recipe.
What You Need To Know
The recipe for Italia sesame bread will use the bread machine for dough making.
However, you will finish the process for the second rise on your own.
It’s easy and don’t shy away.
Use the recipe and video to help you. It’s super easy!
I Promise.
Mini Loaves of Italian Sesame Bread
Mini Loaves of Italian Sesame Bread
When it comes to baking bread, I am obsessed. I wasn't always excited to bake bread, in fact, I was awful at the beginning. Over time, I practiced and got the hang of it. Really, I was a novice, even though my Gramma Stella was a pro-baker, and I watched her make bread over and over. To begin with, I did not understand that bread might take time to rise. Nor did I know that more was not better in a recipe it was just more. Here's where I can most help you, since I've already paid the price of failure, I've taken the learning curve out. Whatever mistakes I've made, I make sure you skip.Ingredients
- 2 Tablespoons of Extra Virgin Olive Oil
- 1/2 Cup of Water 110°F
- 1/2 Cup of Milk 110°F
- 2 Tablespoons of brown sugar
- 2 Tablespoons of Italian Seasoning OPTIONAL - I used it in mine that is the flecks you see
- 1 Tsp of Salt
- 1 Tsp of Garlic Salt Seasoning
- 3 Cups Bread Flour
- 2 1/4 Tsp of Yeast
- Sesame Seeds
- Cornmeal for trays when baking
Instructions
- First, add olive oil to bread maker liner.
- Next place in the water, and milk.
- If you are adding in optional Italian Spices add now.
- Then put in the brown sugar.
- Now add in the salt. (garlic and regular)
- Flour.
- Then make a well in the middle of the flour and add the yeast.
- Close lid on the bread machine.
- Program for DOUGH setting (1 1/2 hours)
- While the dough is making in bread machine prepare a pan.
- Dress pan with parchment paper or Silpat.
- Dust the paper or Silpat with cornmeal (this crisps the bottom of the bread when baking)
- Cut an additional sheet of parchment paper to cover the dough (or you can use a bread cloth)
- When dough in bread machine has 1/2 hour left preheat the oven.
- Preheat oven to 150° F and turn off once the temperature is reached.
- Keep the oven door closed.
- Once the bread machine cycle for the dough is complete, open bread machine lid and remove the liner.
- Sprinkle a light (and that is LIGHT) dusting of flour on your work surface (cutting board, counter, etc) and a little on your fingers. Too much flour will dry your bread out on the interior, YUCK!)
- Portion the dough into 6 equal pieces (as equal as can be this is not an exact measuring process, just eyeball it, that is what I do!)
- Once cut, fashion into a rectangle-like form, tucking the bread dough from the bottom, a few times, but don't overwork the dough.
- Place each mini loaf onto the cornmeal-dusted tray.
- Brush each lightly with olive oil, and then dress with sesame seeds.
- Follow by cutting 2-3 slits in each, diagonally.
- Cover with parchment and place in oven or atop oven.
- Allow bread to double in size for about one hour.
- During the rising cycle, preheat oven to 400° F with 20 minutes left to rise.
- Bake for 20 minutes or until golden brown.
- The bottoms will crisp nicely.
