Ingredients:

• 400 ml warm water (around 105°F): The warm water helps activate the yeast, kickstarting the fermentation process.
• 1 tablespoon sugar: Sugar feeds the yeast, helping it to grow and rise, while also adding a subtle sweetness to the bread.
• 8 g dry yeast: Yeast is essential for the bread’s rise, giving it a light and airy texture.
• 30 ml vegetable oil: Oil adds moisture and helps keep the bread soft.
• 700 g wheat flour: The base of the bread, providing structure and texture.
• 1 teaspoon salt: Enhances the flavor and controls the yeast activity.
• 1 tablespoon white sesame seeds: Adds a nutty flavor and a crunchy texture to the crust.
• 1 tablespoon black sesame seeds (optional): Provides a contrast in color and adds an extra layer of flavor to the bread.

Instructions:

1. Prepare the Yeast Mixture:
   • In a large mixing bowl, combine the warm water and sugar, stirring until the sugar is dissolved.
   • Sprinkle the dry yeast over the water and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active and ready to use.
2. Mix the Dough:
   • Add the vegetable oil to the yeast mixture, stirring to combine.
   • Gradually add the wheat flour and salt, mixing until a dough forms. The dough should be soft but not sticky. You can adjust the amount of flour if needed.
3. Knead the Dough:
   • Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Kneading develops the gluten in the dough, giving the bread its structure and chewiness.
   • Form the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
4. Shape the Dough:
   • Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal portions.
   • Shape each portion into a ball or a long rope, depending on your preference. You can also shape them into pretzel-like twists for a fun variation.
5. Boil the Dough:
   • Bring a large pot of water to a boil. Carefully drop the shaped dough into the boiling water, a few pieces at a time. Let them boil for about 30 seconds on each side.
   • Remove the dough with a slotted spoon and place them on a baking sheet lined with parchment paper. This step gives the bread a chewy crust similar to bagels.
6. Top and Bake:
   • Preheat your oven to 200°C (390°F).
   • Brush the boiled dough with a little water or milk and sprinkle with white and black sesame seeds.
   • Bake in the preheated oven for about 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
7. Cool and Serve:
   • Allow the bread to cool on a wire rack for at least 10 minutes before slicing. Enjoy warm with butter, or use it to make sandwiches or toast.

FAQs:

Q: Why do we boil the dough before baking?
A: Boiling the dough before baking gives the bread a chewy texture and a shiny, golden crust. This technique is commonly used in making bagels, and it works wonderfully for this bread recipe as well.

Q: Can I use whole wheat flour instead of wheat flour?
A: Yes, you can substitute whole wheat flour for a portion or all of the wheat flour. However, whole wheat flour may result in a denser bread, so you might need to adjust the water content or add a bit of vital wheat gluten to help the bread rise.

Q: Can I freeze the dough?
A: Yes, you can freeze the dough after shaping it. Just skip the boiling step and freeze the shaped dough on a baking sheet. Once frozen, transfer the dough to a freezer-safe bag. When ready to bake, thaw the dough, boil it, and then bake as directed.

Nutrition Facts (per serving):

• Calories: 180
• Protein: 5g
• Carbohydrates: 32g
• Fat: 3g
• Fiber: 2g
• Sugars: 1g
• Sodium: 150mg

This bread is a good source of carbohydrates and fiber, providing energy and aiding digestion. The sesame seeds add healthy fats and protein, making it a nutritious addition to your meal.

Storage Tips:

• Room Temperature: Store the bread in an airtight container or bread box at room temperature for up to 3 days. Avoid refrigerating it, as this can cause the bread to dry out faster.
• Freezing: To freeze, wrap the cooled bread in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months. When ready to eat, thaw at room temperature and reheat in the oven if desired.

Cooking Tips:

• Dough Texture: If the dough is too sticky, add a little more flour until it’s smooth and elastic. If it’s too dry, add a bit more water, a tablespoon at a time.
• Rising: For a quicker rise, place the dough in a warm oven (about 90°F) or near a warm stove. If you have time, you can let the dough rise in the refrigerator overnight for a deeper flavor.
• Seed Topping: Experiment with different toppings like poppy seeds, sunflower seeds, or even a mixture of dried herbs for added flavor.

Conclusion:

This homemade bread recipe is a game-changer for anyone who loves fresh, warm bread. The process of boiling the dough before baking creates a unique texture that’s chewy on the outside and soft on the inside, making it truly irresistible. With simple ingredients and straightforward steps, you can enjoy bakery-quality bread in the comfort of your own kitchen. Whether you serve it with butter, dip it in soup, or use it as a sandwich base, this bread is sure to become a favorite. So why buy bread when you can make this delightful treat at home? Give it a try and watch as it becomes a staple in your household!