Yesterday's bake - Black Sesame Marble Milk Bread. My marbling technique obviously leaves something to be desired. 🙃 The tangzhong technique gives the crumb an enviable "pillowy, pull-apart" quality, while the black sesame seeds yield an incredible nuttiness. I had two slices of this bread this morning with not a single thing on them - not even butter - and I savored every last crumb. Wow! Give this one a try - you won't regret it. I also feel this recipe would make a terrific base for a cinnamon raisin bread and will definitely try that iteration at some future point.
The first picture below is the tangzhong, followed by the two doughs after the first proof, the braided dough, and the final bake and crumb.
