The Artisanal Seed-Crusted Rolled Loaf
Introduction: Elevating the Daily Bread
In the world of home baking “regulations,” a loaf must be more than just sustenance—it should be an experience. This Rolled White Bread is a chef’s kiss to the traditional pullman loaf, but with a sophisticated twist. By rolling the dough, you create a tight, uniform crumb that is soooo good for slicing without crumbling.
The brilliance of this recipe lies in the “moist towel” technique, a pro-level trick that ensures your seed mixture stays perfectly bonded to the crust, giving it a classy look. Whether you’re using it for a weeknight rescue grilled cheese or a gourmet brunch, this bread “regulates” the quality of your kitchen with minimal effort.
Ingredients: Your Baking Toolkit
Gather these essentials for a soooo good 15x33cm loaf:
- 500g (3.5 Cups) Flour: Bread, Challah, or all-purpose white flour.
- 1 tbsp Dry Yeast: To “regulate” the perfect rise.
- 1 tbsp Fine Salt: For foundational flavor.
- 3 tbsp Honey: Adds moisture and a hint of floral sweetness.
- 50g (1/4 Cup) Canola Oil: For a tender, “juicy” crumb.
- 300ml (1 1/4 Cups) Water: Tap water, added gradually.
- Decoration: A mix of white and black sesame seeds (or poppy, pumpkin, or flax).
Instructions: The Rolled Method
- The Knead: In your mixer, combine half the water with yeast, salt, honey, flour, and oil. Gradually add the remaining water until the dough separates from the sides but stays slightly tacky at the bottom. This “regulation” keeps the bread soooo good and moist. Knead for 12 minutes until elastic.
- First Rise: Place in a greased bowl, cover with plastic wrap and a towel. Let rise at room temperature for 90 minutes until doubled.
- Shape and Roll: Turn dough onto a floured surface. Roll into a rectangle (3-4mm thick) and then roll tightly into a cylinder.
