Recipe · Sandwich Loaves

Fresh Milled Buttered Miso & Toasted Sesame Sandwich Bread

By: Eleen Beisner

A soft fresh milled sandwich loaf layered with white miso butter and toasted sesame seeds. Use a lidded Pullman pan for square slices or a standard loaf pan for a rounded top.

Prep time: Approximately 2½–4 hours, including resting and rising · Bake time: Approximately 45–55 minutes · Yields: 1 loaf, approximately 16 slices

Ingredients

Instructions

1. Make the Butter Mixture

   Melt the dough’s 60 g butter in a small saucepan over low heat. Remove from the heat and stir in the water, orange juice, honey, potato flakes, dry milk, and salt. Cool until lukewarm.

2. Hydrate the Flour

   Mix the flour and lukewarm butter mixture in a mixing bowl until no dry flour remains. Cover and rest for 20–30 minutes.

3. Add the Yeast and Knead

   Add the instant yeast and knead with a dough hook until stretchy, elastic, and smooth, about 8–25 minutes total depending on your mixer. Follow the dough, not the clock.

   If stiff, add water 5 g (1 teaspoon) at a time. If still too slack to shape after adequate kneading, add flour 8 g (about 1 tablespoon) at a time. Add only what is needed.

4. Let the Dough Rise

   Cover and let rise until puffy and nearly doubled, about 1–2 hours. Timing varies with dough and room temperature.

5. Prepare the Filling and Pan

   Mix the softened butter, white miso, sesame oil, and black pepper until smooth and spreadable. Keep the sesame seeds separate.

   Lightly grease a 9 × 4 × 4-inch Pullman pan or a 9 × 5-inch loaf pan. If using a Pullman, also grease the underside of the lid.

6. Add the First Layer

   Gently deflate the dough and place it on a very lightly floured surface. Roll into a rectangle about 12 inches wide and 10 inches deep.

   Spread with half the miso butter, leaving a ½-inch border around the edges. Sprinkle evenly with half the sesame seeds.

   Fold the left third into the center, then fold the right third over it, like a letter. If the dough resists rolling or starts to tear, cover and rest for 10–15 minutes before continuing.

7. Add the Second Layer and Shape

   Gently roll the folded dough into a rectangle about 8 inches wide and 13 inches deep, with a short edge facing you.

   Spread with the remaining miso butter and sprinkle with the remaining sesame seeds. Leave about 1 inch bare along the far short edge.

   Roll from the near short edge into a snug log without stretching or tearing the dough. Pinch the seam closed. Gently lengthen to fit the pan as needed, then place seam-side down in the pan.

8. Proof the Loaf

   Pullman pan: Cover loosely and let rise until the highest point is about ¾ inch below the rim, about 45–90 minutes. Remove the covering and slide the greased lid fully closed before baking.

   9 × 5-inch loaf pan: Cover loosely and let rise until the center crowns about ¾–1 inch above the rim, about 45–90 minutes. Remove the covering before baking.

   Toward the end of the rise, preheat the oven to 350°F. Follow the dough, not the clock.

9. Bake

   Pullman pan: Bake with the lid on for 35 minutes. Carefully remove the lid and bake for another 10–15 minutes, until browned and baked through. Allow more time if needed.

   9 × 5-inch loaf pan: Bake uncovered for about 45–55 minutes. Tent loosely with foil if the top browns before the center is done.

   For either pan, the center should reach about 195–200°F. Insert the thermometer into the bread, not a filling seam.

10. Cool

    Rest in the pan for about 5 minutes, then carefully turn out onto a wire rack. Cool completely, at least 2 hours, before slicing.

Baker's Notes

Gram weights are recommended. Volume measurements are approximate.

Storing and Freezing

Storing

Once completely cool, store in an airtight container or bread bag at room temperature for 2–3 days.

Freezing

Slice the cooled loaf and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw slices at room temperature or toast directly from frozen.