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Saturday, November 13, 2010

Tahini Bread

As the baking time is approaching I wanted to post a related recipe that is very easy to do.  Kids love these.   This recipe is a version of the usual tahini bread that I know of.  It's a lot less sweet and I added a little bit Swiss twist by adding chestnuts to the recipe.  I love tahini and this is a great use of it if you have a jar of tahini and  that you don't know what to do with it.  You can either use all of the dough to make one big bread, or smaller ones like I did. 

For the dough:
400 g half white/half whole wheat flour
100 g sugar
1/2 pack of yeast
50 g butter
150 ml milk

For the filling
125 g chestnut (mashed)
1 tablespoon of crushed almonds
3 tablespoons of yogurt
1 tablespoon of cream
4 tablespoons of Tahini
3 tablespoons of brown sugar

To glaze
3-4 tablespoons of fruit gel or marmelade
To sprinkle 
1-2 tablespoons of sugar

I made the dough by mixing all the ingredients for the dough in a bread machine for 1.5 hours.  Alternatively, the ingredients can be mixed in a bowl and kneed to a dough. Then the dough should wait at room temperature for two hours.  
To prepare the filling, put all filling ingredients in a food processor and mix for about a minute. 
When the dough is ready, roll it out with a rolling pin and spread the filling over it by leaving some space on the ends. Roll the dough carefully to a spiral.  Slice the roll into about 12-15 pieces without pressing too much.  Place the slices on a baking tray over a baking paper.  
Bake them in a preheated oven at 200° C(400° F) for about 25 minutes.  When done, take them out and put them over a grill.  Warm up the gel in a small pen and brush it over the tahini breads.  If you prefer you can also sprinkle some sugar over them as well.
Have a cup of tea and enjoy them while warm and fresh.