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We developed this recipe during a brainstorming session with Lora Brody, our favorite bread machine cookbook author (and a special friend).
2 1/2 teaspoons instant yeast
1 tablespoon King Arthur Whole-Grain Bread Improver
2 cups King Arthur Unbleached All-Purpose Flour
1 cup King Arthur 100% White Whole Wheat Flour
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/3 cup toasted sesame seeds
3/4 cup milk
1 cup prepared hummus (recipe below)
1/4 cup garlic oil
1 large egg
Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program for basic or white bread, and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a smooth, soft dough. Allow the machine to complete its cycle. Remove the bread when it's done, and let it cool completely before slicing. Yield: 1 loaf.
Note: You may also make this bread by hand. Combine all of the dough ingredients, mix and knead till smooth, and let rise for 1 hour. Shape the dough into a loaf, place the loaf in an 8 1/2 x 4 1/2-inch lightly greased loaf pan, and let it rise, covered, for about 1 hour, or until it's crowned about 1 inch over the rim of the pan. Bake the bread in a preheated 350°F oven for 35 minutes, or until an instant-read thermometer inserted into the center registers 190°F. Yield: 1 loaf.
1/3 cup tahini (sesame paste) Put all the ingredients, except one can of the chickpeas, into a blender container or the bowl of a food processor. Blend until smooth. Add the remaining chickpeas and blend, adding an additional tablespoon of water or oil if the mixture is too thick to blend. Refrigerate until ready to use. Yield: 3 to 3 1/2 cups.
1/4 cup olive oil
1/4 cup warm water
1/3 cup fresh lemon juice (more or less to taste)
1 teaspoon salt
3 (or many more) peeled garlic cloves, to taste
1 1/2 teaspoons ground cumin
ground black pepper, to taste
two 16- to 20-ounce cans chickpeas or garbanzo beans, drained