Dukkah Bread
Chef's Notes The tangzhong method creates an incredibly soft, bakery-style crumb that stays fresh for days The twisted shaping showcases the beautiful dukkah spiral - perfect for entertaining Serve with olive oil for dipping or use for gourmet sandwiches Store covered at room temperature for up to 4 days
- Time: 300 min
Source: Relaxed Recipes
Ingredients
- TANGZHONG
- Whisk flour and milk in a small saucepan until smooth. Cook over medium-low heat
- DUKKAH SPICE
- Toast sesame seeds, coriander, cumin, and almonds in a dry skillet over medium h
- Pulse toasted mixture with oregano, paprika, salt, and red pepper flakes in food
- DOUGH
- Dissolve yeast and honey in warm water. Let foam for 5 minutes
- In a large bowl, combine flour and salt. Add yeast mixture, olive oil, and coole
- Knead on floured surface for 8-10 minutes until smooth and elastic. Place in oil
- SHAPE AND FILL
- Punch down dough and roll into 12×16-inch rectangle on floured surface
- Spread dukkah mixture evenly, leaving 1-inch border on all sides
- Roll up tightly from long side, pinch seam closed. Using a sharp knife, cut loaf
- Twist the two halves together, cut-sides up, to create a braided effect. Place o
- FINAL RISE AND BAKE
- Cover loosely and rise 1 hour until puffy
- Preheat oven to 375°F. Brush with egg wash, sprinkle with reserved dukkah and fl
- Bake 32-35 minutes until golden brown and internal temperature reaches 190°F
- Cool on wire rack 30 minutes before slicing