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Black Sesame Bread » The Tart Tart

31 Responses

  1. Eileen July 1, 2013 at 2:48 pm · Reply

    Yay anniversary! And wow, does this bread ever look beautiful. :) I’ve never heard of the tangzhong method, but it’s really intriguing!

  2. Katie July 1, 2013 at 4:25 pm · Reply

    Oh! This is exciting! That Chinese-bakery smell is one that I grew up with too. It never occurred to me to try to reproduce it at home. And I’ve been indecisive all day about whether to bake any bread today and what to bake. Problem solved.

    Out of curiosity, what did you guys eat your bread with? It looks like there’s a jar of some kind of spread in the background there. And do you think that this bread would work with a filling rolled up into the dough? I’m thinking something coconut-based, if only because the coconut-filled buns were always my favourite when I was a kid.

    Happy anniversary!

  3. Brianne July 1, 2013 at 5:24 pm · Reply

    Happy one year of blogging! I’m glad you’ve found a good balance. It’s hard to rein blogging in sometimes, especially when you’re surrounded with beautiful food and you just want to share it with the world. Like this bread. This bread sounds like food of the gods. Silky, sticky, threads sound like exactly what I want in my perfect loaf. How awesome that you recreated such a vivid and unique childhood memory!

    I was just commenting on another blog about how I’ve used my preserved lemons maybe twice, even though they are too old to talk about publicly. They’re so beautiful and their flavor is addictive, but I find it hard to fit them into my everyday cooking.

  4. Izy July 1, 2013 at 6:58 pm · Reply

    Happy Blogaversary Linda!
    I have my 2 year blog birthday (eek!) coming up in a few weeks and I keep thinking ‘oh man, I’m going to have to make a fancy cake for this, aren’t I?’ (I’m terrible at frosting cakes). I think I might follow your lead in the end, and go with something else. Cakes are so last year anyway *flicks hair*. haha

    I can completely identify with being smitten by food photography, I love it too! and I always love your images. The lighting here is so beautiful, and that braid is just perfect. I remember reading about the tangzhong method via TasteSpotting last year, and being enamored by the super-light texture that the bread had. It looks incredible!

  5. Sarah | The Sugar Hit July 1, 2013 at 8:26 pm · Reply

    I love that chinese bakery bread texture, and you have totally nailed it. I can smell the smell now. WANT.

  6. Mandy @ Lady and Pups July 2, 2013 at 2:11 am · Reply

    Oh I LOVE hokkaido style toast! As someone who almost moved to Brooklyn from Hell’s Kitchen in New York, but instead (for God knows how) now find herself in Beijing a few years later… let me just say, enjoy NY and Brooklyn for those of us who miss it dearly.

  7. thelittleloaf July 2, 2013 at 4:44 am · Reply

    Happy first birthday! I can’t believe you’ve only been around one year…the blog world wouldn’t be the same without this lovely space and gorgeous, innovative recipes like the one you’ve posted today. I love cake, but bread will absolutely do too!

  8. Katrina @ Warm Vanilla Sugar July 2, 2013 at 7:30 am · Reply

    Yum! This bread looks so fabulous. Can’t wait to try!

  9. Amy July 2, 2013 at 7:45 pm · Reply

    I think having a balance with your blog is always a good thing. Looking back at the summer I first started my blog (one summer before you), I posted something new almost every other day! Granted, everything was noooowhere near as beautifully photographed as your first posts are, but still. I’m like… how did I have so much motivation?! Haha, oh well, I think things are better this way. I have lots of time to read awesome blogs, like yours.

    And this bread looks awesome. I don’t really know what you’re taking about with the Chinese bakery thing, but what you described sounds like something I would absolutely and completely love. I’m happy that you recreated the smells and tastes of your memories! That’s always fun.

  10. Alanna July 4, 2013 at 12:02 pm · Reply

    Happy blogiversary, Linda! I’m so happy for you! I can’t believe it’s only been a year – your blog is so pro. :)

    I’m fascinated to learn of the tangzhong method! I’ve never heard of it. Your bread looks absolutely exquisite. Those thick slices make me think that it would make killer french toast!

  11. Jade Sheldon July 4, 2013 at 1:34 pm · Reply

    Aw, happy one year!! This bread looks so lovely and delicious…

  12. carey July 4, 2013 at 9:53 pm · Reply

    Happy blogiversary!! I definitely dealt with that initial obsessive posting phase — like 2–3 times a week. I can’t even imagine finding the time to do that now! Falling into a manageable rhythm is definitely nice. (:

    This bread is so dang gorgeous, between the color and the beautiful braiding! And oh man, I am so curious about that tangzhong method. I’m not sure if it actually employs the same method, but there was this bread that my friend/co-worker Eleanor would bring back from a Chinese bakery in Toronto every time her family went to visit their relatives up there. It was so ridiculously soft and delicious and amazing. Also, it was kind of sweet, and had a coconut swirl thing going on. Unlike any other bread I’ve had. I would eat a horrifying amount of it.

  13. melissa July 10, 2013 at 7:06 pm · Reply

    congrats! i stumbled upon you via cupofjo, and i just have to say i absolutely LOVE your work. your photos are incredible, at times even dark and haunting (emotive food photography ftw). xo

  14. Yii-Huei July 24, 2013 at 5:47 am · Reply

    Beautiful pictures! The texture of the bread looks so soft, I’ve heard of the Tangzhong method before but never tried it. After seeing results like these, makes me want to try it!

  15. Belinda @themoonblushbaker July 24, 2013 at 12:18 pm · Reply

    I am avid bread baker and Love this style of toast! However the I never thought to make the loaf. I have have made buns before but never a loaf. How silky does you crumb look? Love it Congratz on one year, you have such a wonderful collection of recipes and your stories always make me laugh (or cry); wither way they are emotive.
    For your lemons you could try them in moroccan chickpea tagine or simply add them to rice or grain when boiling them. Boost of flavour which is so distinct.

  16. Shanna September 6, 2013 at 7:20 am · Reply

    OMG! This looks great!! Maybe you could provide me with the grams instead of cups? Thxxxxxx!!

  17. olga September 12, 2014 at 8:50 am · Reply

    what size loaf pan did you use?

  18. Ai @ Ma Recipes May 26, 2015 at 8:46 am · Reply

    I really really really really like TangZhong bread. Thank you for the recipe and your photos are very nice!!!!

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