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blue_dolphin

blue_dolphin


to add crumb photo

Jerusalem Sesame Bread (K'ak Al Quds) from Falastin. The recipe calls for half bread flour and half all purpose. I used all whole grain bread flour. 

01C69F87-7D77-4625-AD71-337A32B6E0FB_1_201_a.thumb.jpeg.d5ff1b5e92d5b86238607a5e69df8996.jpeg

These are only supposed to have white sesame seeds but I didn't have (or couldn't find) enough so I used half black sesame seeds. 

Crumb:

0C0B34B3-4B19-4E63-A25D-9494B78CFDA5_1_201_a.thumb.jpeg.8413251eed7c724b85d7c7e342147f86.jpeg

 

The recipe makes 6 breads.  I baked 4 and froze the other 2 pre-bake as the header notes say they can be baked right from the freezer.  

I'll also be freezing some of these and reheating in the CSO, which I suspect will be a better choice, but we'll see. 

 

 

blue_dolphin

blue_dolphin


to mention flour

Jerusalem Sesame Bread (K'ak Al Quds) from Falastin. The recipe calls for half bread flour and half all purpose. I used all whole grain bread flour. 

01C69F87-7D77-4625-AD71-337A32B6E0FB_1_201_a.thumb.jpeg.d5ff1b5e92d5b86238607a5e69df8996.jpeg

These are only supposed to have white sesame seeds but I didn't have (or couldn't find) enough so I used half black sesame seeds. 

The recipe makes 6 breads.  I baked 4 and froze the other 2 pre-bake as the header notes say they can be baked right from the freezer.  

I'll also be freezing some of these and reheating in the CSO, which I suspect will be a better choice, but we'll see. 

 

 

blue_dolphin

blue_dolphin

Jerusalem Sesame Bread (K'ak Al Quds) from Falastin

01C69F87-7D77-4625-AD71-337A32B6E0FB_1_201_a.thumb.jpeg.d5ff1b5e92d5b86238607a5e69df8996.jpeg

These are only supposed to have white sesame seeds but I didn't have (or couldn't find) enough so I used half black sesame seeds. 

The recipe makes 6 breads.  I baked 4 and froze the other 2 pre-bake as the header notes say they can be baked right from the freezer.  

I'll also be freezing some of these and reheating in the CSO, which I suspect will be a better choice, but we'll see. 

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