Enriched Sesame Sandwich Loaf

Ingredients

Dough

An enriched dough for a soft, tender crumb

• 500g (4 cups) bread flour 100%
• 240g (1 cup) whole milk, warmed to 95-100°F (35-38°C) 48%
• 50g (1 egg) large egg, room temperature 10%
• 55g (4 tbsp) unsalted butter, softened 11%
• 40g (3 tbsp) granulated sugar 8%
• 10g (1¾ tsp) fine sea salt 2%
• 7g (2¼ tsp (1 packet)) instant yeast 1.4%

Topping

Egg wash and the three-stripe sesame finish

• 1 egg (1 egg + 1 tsp milk) large egg, beaten with a splash of milk (egg wash)
• 20g (2-3 tbsp) white sesame seeds

Equipment

Method

Mix the Dough (10 minutes mixing)

We're building a simple enriched dough that gives you soft, pillowy sandwich crumb.

1. Combine the Wet. Warm the milk to body temp, around 95-100°F (35-38°C), no hotter or it'll fight the yeast. Whisk the egg into the warm milk in your mixer bowl.
2. Add the Dry and the Butter. Add the bread flour, sugar, salt, instant yeast, and softened butter. With instant yeast there's no bloom time needed.
3. Mix and Knead. Mix on low with the dough hook for about 2 minutes until it comes together shaggy. The butter makes it look slick and loose at first, then it tightens back up. Bump to medium and knead 8-10 minutes until smooth, elastic, and pulling from the sides of the bowl. Hand mixing: stir to a shaggy mass, turn out, and knead 10-12 minutes.

Tip: The dough should pass the windowpane test when it's ready. Stretch a small piece thin. If it goes translucent without tearing, you're good.

First Rise (60-90 minutes)

Now we let bulk fermentation do the work of building flavor and structure.

1. Round and Rest. Shape the dough into a smooth ball, drop it into a lightly greased bowl, and cover it. Let it rise at room temperature until doubled, usually 60-90 minutes depending on how warm your kitchen runs.

Wait: 60-90 minutes

Tip: Go by size, not the clock. Doubled is the target. A cold kitchen will take longer, and that's fine.

Shape the Loaf (10 minutes)

A tight shape now means an even crumb and a loaf that fills the pan corner to corner.

1. Degas and Flatten. Turn the dough out and press it into a rough rectangle to knock the big gas bubbles out. Keep it gentle.
2. Roll into a Cylinder. Roll the dough into a tight log the length of your pan, sealing the seam as you go. Tension matters here. A slack shape leaves gaps in the crumb.
3. Pan It. Set the log seam side down in a greased 9x5" loaf pan. If you scaled to 1.5x, use your 13x4x4" Pullman and make sure the log reaches end to end.

Tip: For the 1.5x Pullman scale, bake it top-off so the loaf can crown and brown. Leave the lid on only if you want the flat, square pain de mie look.

Final Proof (45-60 minutes)

The last rise before the oven. This is where you set the height of your crown.

1. Proof to the Rim. Cover and let the loaf rise until the crown sits about an inch above the rim of the pan, roughly 45-60 minutes.
2. Check with the Poke Test. Use the poke test. A light press should spring back slowly and hold a slight dent. If it springs right back, give it more time. If the dent stays flat, it's slightly over, so get it into the oven.

Wait: 45-60 minutes

Tip: The bigger 1.5x batch holds heat and can move faster than you expect. Watch the crown height, not the timer.

Egg Wash and Sesame Stripes (5 minutes)

The signature look. Three clean diagonal sesame stripes across a glossy top.

1. Brush the Egg Wash. Beat one egg with a splash of milk and brush the whole top of the loaf. This gives you the shine and helps the sesame stick.
2. Lay the Stencil. Lay three strips of parchment or clean masking tape diagonally across the top, evenly spaced, leaving three open gaps between them for the stripes.
3. Seed and Peel. Sprinkle white sesame heavy into the open gaps so they're well coated, then peel the strips off cleanly. You're left with three crisp diagonal stripes.
4. Optional Score. If you want to score, keep it shallow and simple, one line matching the stripe angle. Skip the egg wash on the score line itself so it opens cleaner. Enriched dough splits softly, so don't expect a dramatic ear.

Tip: Don't freehand the sesame. It smears. The stencil is what gets you those crisp Adidas-style lines every time.

Bake (35-40 minutes)

Top-off in the pan so it crowns and browns like a proper sandwich loaf.

1. Bake. Bake at 375°F (190°C) for 35-40 minutes for the single loaf, or 40-50 minutes for the 1.5x Pullman, until deep golden all over.
2. Check Internal Temp. Pull it when the center hits 190-195°F (88-91°C). Temp is the real answer, not the clock.
3. Tent if Needed. If the top is browning faster than the inside is cooking, tent loosely with foil for the last 10 minutes.

Tip: Baked at 350°F (175°C) by accident? It still works, it just runs 5-10 minutes longer. Go by internal temp and you're covered.

Cool and Slice (45+ minutes)

The hardest part. Let it cool so the crumb sets.

1. Out of the Pan. Turn the loaf out onto a rack right away so it doesn't steam itself soft sitting in the pan.
2. Cool Completely. Let it cool all the way before slicing, at least 45 minutes. Slicing warm gums up the crumb, and that enriched smell will test your patience.

Tip: This loaf makes exceptional toast and the best grilled cheese you'll get out of your own kitchen.

Bake

Top-off sandwich loaf bake with a three-stripe sesame finish

Oven: 190°C / 375°F. Internal temperature when done: 88-91°C / 190-195°F.

Standard Loaf Pan (single loaf) (recommended)

Top-off bake in a 9x5" pan for a golden crown

Equipment: Greased 9x5" loaf pan

1. Bake. Bake at 375°F (190°C) for 35-40 minutes until deep golden brown.
2. Check Internal Temp. Internal temperature should reach 190-195°F (88-91°C).
3. Cool Before Slicing. Turn out onto a rack immediately, then cool at least 45 minutes before slicing.

Pullman Pan (1.5x scale)

Scale the formula to 1.5x and bake top-off in a 13x4x4" Pullman

Equipment: Greased 13x4x4" Pullman pan, lid off

1. Bake. Bake at 375°F (190°C) for 40-50 minutes. The larger loaf needs more time.
2. Check Internal Temp. Internal temperature should reach 190-195°F (88-91°C). Tent with foil if the top browns too fast.
3. Cool Before Slicing. Turn out onto a rack immediately, then cool at least 45 minutes before slicing.

Note: Bake top-off so the loaf crowns and browns. Leave the Pullman lid on only if you want the flat, square pain de mie shape instead of a rounded top.

Storage

• Room temperature: 3-4 days in a bread bag or wrapped in a clean towel
• Refrigerated: Don't refrigerate. It dries out and stales faster.
• Frozen: Up to 3 months. Slice before freezing for easy toasting. Wrap tightly in plastic, then foil.
• Refresh: Toast slices straight from frozen, or warm the loaf at 350°F (175°C) for 10 minutes.

Frequently Asked Questions

How do I scale this for a 13x4x4" Pullman pan?

Run the formula at 1.5x. That gives you roughly 1,350g of dough, which fills the Pullman and crowns nicely with the top off. In the Pantry, use the scaling slider to jump to 1.5x and every weight adjusts for you.

Should I bake it with the Pullman lid on or off?

Off, for this loaf. Top-off lets it crown and brown like a classic sandwich loaf and shows off the sesame stripes. Put the lid on only if you specifically want the flat, square pain de mie look for uniform sandwich slices.

How do I get the sesame stripes clean?

Brush the egg wash first, then lay three parchment or clean masking-tape strips diagonally across the top. Sprinkle sesame heavy in the open gaps, then peel the strips off. Don't sprinkle freehand, it smears. The stencil is the whole trick.

Can I score the top?

You can, but temper your expectations. Enriched dough with butter and egg splits softly instead of bursting like lean sourdough. Keep the score shallow, do it right before it goes in, and skip the egg wash on the score line so it opens cleaner. Honestly, the sesame stripes carry the look on their own.

Why did my loaf come out dense?

Usually it's underproofing or milk that was too hot and slowed the yeast. Proof until the crown sits about an inch above the rim and passes the poke test, and keep your milk at body temperature, no hotter than 100°F (38°C).

Nutrition

Per serving (1 slice): 215 calories, 32g carbohydrates, 7g protein, 6g fat, 1g fiber, 320mg sodium. Makes 13 servings.