Sweet Sesame Loaf Recipe

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Sweet Sesame Loaf

kim *


Just made this last night & it was a huge hit! I originally acquired this recipe while on a trip to Europe years ago, & just dug it out to try since I was having a few girls over for tea. The original recipe is written out in European measurements, & 1/2 way thru I got stuck on a few of the conversions. Thanks to some very helpful JAP members in the "general questions group" the correct conversions were made & the recipe turned out perfect! (I think everyone should join that group on here. It is so helpful to get the immediate help of others when in a jam like that.)
This turned out to be a wonderfully moist, flavorful, & attractive loaf that I plan to prepare often for afternoon tea, brunch, etc. Had a slice this morn' w/my morning coffee. Delicious! The nutty flavor of the toasted sesame seeds along w/the light lemon undertones just come together perfectly. I think this one's a winner!

pinch tips: How to Knead Dough




2/3 c
sesame seeds
2 c
all purpose flour
2 1/2 tsp
baking powder
1 tsp
4 Tbsp
soft butter or marg
2/3 c
eggs at room temp
grated rind of 1 large lemon
1 1/2 c

Directions Step-By-Step

Preheat oven to 350'. Line a 10x5 loaf pan w/parchment paper & grease OR grease & flour a nonstick loaf pan.
Reserve 2 tablespoons of sesame seeds. Lightly toast the rest on a baking sheet in the oven or on stovetop in nonstick pan. Watch well so they don't get too dark or overly toasted.
Sift flour, salt & baking powder into a bowl. Stir in toasted sesame seeds & set aside.
Cream butter & sugar together by hand or with mixer until light & fluffy. Beat in the eggs. Then stir in lemon zest & milk.
Pour milk mixture over dry ingredients & fold together until just blended.
Pour into prepared pan & sprinkle with remaining sesame seeds (should completely cover entire top).
Bake for about 1 Hr until cake tester inserted in center comes out clean. Let cool in pan for 10 min's before unmolding.

About this Recipe

Course/Dish: Sweet Breads