Black Sesame Milk Bread

1: Mix all poolish ingredients and let it ferment for 3-4 hours at 80F.

2: Using a stand mixer with a dough hook and mixing bowl attached, add in all the bread ingredients + poolish, except for the butter. Mix at medium speed for about 5 mins until a rough dough is formed.

3: Add in softened butter and black sesame paste; knead for about 20 mins until dough stretches well and passes the window pane test. Cover and let it rise to double in size (about 1 hour in a warm area - 80F).

4: Once risen, punch the dough to let the air out. Divide the dough into 3 equal weights. Roll and shape the dough and place them in a 450g pullman loaf tin.

5: Cover and let it rise until it almost reaches the lid. There should be a slight resistance when you slide the lid.

6: Preheat oven to 375F and bake for 30-35 mins.

7: Once baked, tap the loaf tin to release the hot air and remove bread from the tin immediately. Let it cool completely before slicing.