SESAME BREAD

A different bread each evening is one way we plan variety in our menus. This bread, lighter than many of the others, goes well with delicate entrees. It is rather like a crumpet bread when sliced thin and toasted  Try it for breakfast!

2 cups warm water
1 tablespoon honey
2 tablespoons yeast
2 tablespoons sesame oil
1/2 cup toasted sesame seeds
2 teaspoons salt
4 eggs, beaten
1/2 cup milk powder
2 cups whole wheat flour
4 cups white flour

Combine the warm water, honey, and yeast in a large bowl. Let set until dissolved, 5-10 minutes.
Add the sesame oil, sesame seeds, salt, beaten eggs, milk powder, and whole wheat flour. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and let set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down and divide into 1 1/4-pound loaves. Knead briefly to shape and place in greased 4" x 6" loaf pans. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 25-30 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.