2 tablespoons white sugar
1 tablespoon rapid-rising dry yeast
3 cups all-purpose flour
2 egg whites, beaten lightly and divided
2 teaspoons salt
1 tablespoon white sesame seeds
How to Prepare
Place milk with butter over low heat in a small saucepan and cook for about 2–3 minutes or until the butter melts.
Remove the saucepan from heat and transfer into the bowl of a standing mixer, fitted with a dough hook.
In the bowl of milk mixture, add sugar and yeast and gently stir to combine.
Let it rest for about 3–5 minutes or until it begins to foam.
Slowly, add the flour, mixing on low speed until the dough starts to come together.
Add 1 egg white and salt and mix on medium speed until a non-sticky dough forms.
Place the dough onto a lightly floured surface and with your hands, knead until smooth and elastic.
Place the dough into a greased bowl and turn once to grease the top.
With a plastic wrap, cover the dough bowl and place in warm place for 45 minutes or until doubled in size.
Uncover the bowl and place the dough onto a smooth surface.
Place the dough into a 9x5-inch loaf pan.
With a plastic wrap, cover the loaf pan and place in a warm place for 20 minutes.
Preheat your oven to 350ºF.
Arrange a large pan on the bottom rack of the oven while preheating.
Brush the top of the dough with remaining egg white and sprinkle with sesame seeds.
Place 3 cups of boiling water into the pan, arranged in the bottom of the oven.
Arrange the loaf pan on the middle rack of the oven and bake for approximately 30–40 minutes or until a wooden skewer inserted in the center comes out clean.
Remove the loaf pans from the oven and place onto a wire rack to cool for about 10 minutes.
Now, invert each bread onto the wire rack to cool completely before slicing.
With a sharp knife, cut each bread loaf into desired-sized slices and serve.
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Servings: 12
Nutritional Values
Calories 167
Total Fat 4 g
Saturated Fat 2.2 g
Cholesterol 9 mg
Sodium 424 mg
