Made for the FYC Tag Game & this bread is at least a tie for my personal #1 fave of the ABM genre. I made just 1 change & subbed poppy seeds for the mustard seeds I did not have. DH & I both love homemade bread, but I'm a yeast-phobe & rely on my ABM to help me get things right. Homemade bread is most often about the texture & this bread has a lovely dense texture that holds up well even w/a simple, but aggressive slather of butter & will I'm sure be excellent toasted. However, the biggest surprise for me was the excellent standout flavor. Everything works in this bread & it rivals any bakery bread I have ever tasted. This is a great recipe, Maito, & will be repeated often. Thx for sharing it w/us. :-)
Lovely bread. I made the dough in the bread machine this morning and then shaped and baked it into burger sized sandwich buns. Everything went great and I have delicious buns that will enhance everything from burgers to egg salad. Marvelous recipe.
Awesome! Wonderful! Um, did I mention I liked this? Great bread, even better toasted for breakfast. I made this to go with U'nega'gei. I liked the bread a lot better! Made for ZWT4 Thank you, Maito!
ZWT4: Excellent! We used our 2 hr Insta-bread cycle and it turned out perfect! I made the bread using these exact measurements and ingredients for our 2lb bread loaf!!
I love this bread. I had to make a couple of adjustments due to what I had on hand. I used a buttermilk substitute (1 tbsp white vinegar with milk to make 1 cup, leave sit for 5 minutes). I also found that if I let the yeast foam with the water & sugar for 10 minutes before adding the other ingredients, it rose better. I have tried caraway, celery & sesame seeds, and am going to try flax today.
What a lovely loaf! This is dense enough for nice slices, tasty enough to eat on its own, but mild enough to not compete in a sandwich. Having the tiny seeds throughout was nice - they popped between my teeth like little explosions! :) I made according to the recipe this time, but next time I will definitely play around with my seed selection. :) Thank you for sharing, made for ZWT4. ETA: I made this recipe exactly as written, with no need to alter the amount of liquids. I do live in the Houston area, where it's a constant fight against humidity, though which may have affected it. Check your doughball! :) :)
I pulled the dough out after the dough cycle on the ABM and baked in the oven. I formed a loose round shape to use for Fishermans Sandwich. I enjoyed the flavor of the bread and loved all of the seeds. I had sprinkled the top with more sesame seeds before baking. Made for ZWT4.
This is excellent bread with a great texture and flavor! I don't have an ABM, so I adapted it for my Kitchenaid. I put all dry ingredients in, but withheld about 1/4 cup of bread flour. I mixed all liquids and warmed to room temp, then added to the dry ingredients. I mixed until shaggy and let rest for 10 minutes, then kneaded for 10 minutes using my dough hook. I added a couple tablespoons of the flour I kept out, but I didn't really need much of it at all to achieve a good dough - another poster mentioned the dough being somewhat dry, so I'm glad I did this. 1st rise was about an hour and a half, then I shaped and placed in a loaf pan and allowed to rise about another hour or so. Slashed the top and baked at 375 for 35 minutes - perfection! I used the seeds I had on hand - white sesame, black sesame, and caraway, but I can't wait to make this with all the seeds. Thanks!
I liked the taste of this bread alot. Although the top of the bread sank right during baking, the taste remained unaltered. Also I did have to use more liquid (water) becaus ethe dough was somewhat dry. Next time I think I might knead it in the bread machine and bake it in a bread pan. Thanks, Maito for sharing this recipe. Made it for Flour Power in the photo forum.