Sandwich bread with sesame oil and cheese

It’s Saturday morning and I wake up to the sounds of war. Apparently, it seems to take place downstairs in our living room.

BANG! CRASH! “DISGUSTING BRAT!” THUMP!
“NOT HALF AS DISGUSTING AS YOU ANYWAY.” SKRIIIII…Ouuuuf.

The war is fought between my kids, and it’s not the first time it happens. It seems that they have to fight over something at least once or twice a week. I’m sure some parents who are reading this will recognize themselves.

I don’t want to go up. It’s too early for that. At least on a Saturday morning.

I decide to wait. Sometimes they manage to resolve their conflicts without mediation.

After a while, the screams and shouting are replaced by a muffled murmur. They still sound annoyed. I can hear words like useless creature and rabid bat, but at least they are not shouting anymore.
A good sign. I try to go back to sleep.

I’ve almost succeeded when something heavy lands on my chest.
When I open my eyes, I look straight into two green eyes. It’s our cat. She wants breakfast and will not accept no for an answer. I give up and get out of bed. With a sullen posture (I suppose) I stumble down the stairs to the kitchen.

Here I can see traces of the morning’s fighting. Pillows, newspapers and an empty Dvd case are scattered everywhere.
Our daughter is sitting on the couch and looking ostentatiously on something on her smartphone. Her little brother is staring at the screen of a tablet with an offended expression on his face. I assume he lost the battle.

I will, of course, demand that they clean up after themselves, but not right now. Right now I have to try to save this morning.
After I’ve fed the cat, I go straightly to the freezer and start looking for a piece of my home-baked sandwich bread. I find half a loaf, and suddenly everything feels a little bit better.

I can already feel the taste of it when it’s defrosting in the microwave.
Sesame oil, butter, cheese and a hint of sourdough in an exquisite combination. You can’t buy this kind of sandwich bread. At least not in any supermarkets. It’s not necessary to defrost it completely. Just enough to slice it. The toaster will do the rest.

Now, if I can only find one of my home-made blueberry marmalades, flavored with rum, this day is saved. Then I can deal with my beloved children in an adult way.

For this recipe, it’s an advantage if you can knead the dough in a mixer.
There are a lot of butter to be distributed in the dough, so it’s important to knead it properly. You can, of course, knead it by hand. A mixer just makes everything a little bit easier.

You will use commercial fresh yeast for this recipe, even if it includes a sourdough starter.
Because of the short fermentation time (only 1.5 – 2 hours) it’s tempting to think that the sourdough starter doesn’t add anything, but it does.
I have tried both with and without a sourdough starter, and there is a difference both in taste and texture. Not so much maybe, but enough to make it worth the effort to mix a starter if you don’t already have one.

But it’s the sesame oil, cheese, and butter that makes this bread stands out.
So don’t skimp on any of those ingredients. Then you may just as well buy some ordinary bread in the nearest supermarket. There should be a mild scent of sesame oil when baking this bread. And you should also be a little bit greasy on your fingers when holding it.
I know it’s a lot of butter, but hey. It’s only Saturday morning once a week.
A word of caution, though. Don’t use cheese with to strong flavor, or it may be too dominant.

This is the perfect bread for toasting. Bake as many as you can and put them in the freezer. And remember. Allways be sure to enjoy your breakfast. The rest of the day’s problems will be so much easier to handle.

Swedish readers might find similarities with a recipe in the book “Riddarbageriets bröd” written by Johan Sörberg. It’s not strange at all. This is where I have found inspiration.

SANDWICH BREAD WITH SESAME OIL AND CHEESE

This sandwich bread is the ultimate bread for toasting. The flavors of sesame oil, butter, cheese and sourdough are addictive.

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Prep Time 15 mins

Cook Time 30 mins

Total Time 1 hr 45 mins

Servings 2 loafs

Ingredients

  

1x2x3x

• 360 gram water
• 30 gram fresh yeast
• 100 gram sourdough wheat starter
• 60 gram butter Please don't use margarine. Please?
• 650 gram Wheat flour With high protein content if possible.
• 15 gram sesame oil
• 16 gram sea salt
• 100 gram cheese in small cubes
• 1 egg for brushing

Instructions

 

• Mix all ingredients except salt and cheese.
• Knead the dough in a mixer for 6 minutes or 10 minutes by hand.
• Add the salt and knead the dough for 4 more minutes or 7 minutes by hand.
• Add the cheese and knead the dough for 30 seconds or 1 minute by hand.
• Let the dough rest for 20 minutes.
• Divide the dough in two, and form each part into a circle. Let the parts rest for 5 minutes. You can find more detailed instructions about this forming and the next folding process in recipe notes
• Fold the parts to loaves and place them in bread tins. Brush the loafs with a whisked egg.
• Let the loafs ferment for 60-90 minutes. Meanwhile, preheat your oven to 480ºF / 250ºC.
• Cut four incisions on each loaf.
• Put them in the oven and turn down the heat to 420ºF / 220ºC. Let them bake for 30 minutes.
• Take out the loaves from the bread tins and let them cool on a wire rack. Be careful not to burn yourselves. Use an oven mitt.

Notes

Please visit my post "My best sourdough recipe" for more detailed instruction regarding forming and folding.

Tried this recipe?Let us know how it was!