Type what you have

Ingredients

• ✓ sesame seed
• water
• yeast
• bread flour
• salt
• water
• parchment paper

Instructions

1. 1 Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.
2. 2 Mix flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet.
3. 3 Cover container with the lid. Let dough rise at room temperature for 1 hour.
4. 4 Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.
5. 5 Dust a clean work surface with flour. Fold dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.
6. 6 Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.
7. 7 Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.
8. 8 Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.

By nch

Ingredients

• ✓ sesame seed
• active dry yeast
• all-purpose flour
• water
• egg
• butter
• sugar
• salt
• olive oil
• milk

Instructions

1. 1 Place yeast into the bowl of a large stand mixer; whisk in ½ cup flour and warm water until smooth. Set aside until mixture is foamy, 10 to 15 minutes.
2. 2 Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
3. 3 Knead dough in the bowl of the stand mixer fitted with the dough hook on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
4. 4 Transfer dough onto a floured work surface; dough will be sticky and elastic but should not stick to your fingers. Gently form dough into a smooth, round shape, tucking loose ends underneath.
5. 5 Wipe out the stand mixer bowl; drizzle in olive oil. Place dough in the oiled bowl; flip several times until the surface is thinly coated with oil. Cover the bowl with aluminum foil; let dough rise in a warm place until doubled in volume, about 2 hours.
6. 6 Line a baking sheet with a silicone mat or parchment paper.
7. 7 Transfer dough to a floured work surface; pat to flatten any bubbles and form into a slightly rounded, 5x10-inch rectangle, about ½-inch thick.
8. 8 Dust dough lightly with flour if needed; cut into eight equal pieces. Form each piece into a round shape; gently tuck ends underneath as before.
9. 9 Gently pat and stretch dough rounds into flat, ½-inch-thick bun discs using your hands. Arrange buns about ½ inch apart on the prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled in volume, about 1 hour.
10. 10 Preheat the oven to 375 degrees F (190 degrees C).
11. 11 Beat remaining 1 egg and milk together in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating risen dough. Sprinkle buns with sesame seeds.
12. 12 Bake in the preheated oven until lightly browned on tops, 15 to 17 minutes. Buns will stick together slightly where they touch. Cool completely. Tear buns apart. Slice in half crosswise to serve.

By John Mitzewich

Ingredients

• ✓ sesame seed
• semolina flour
• semolina flour
• sugar
• active dry yeast
• salt
• vegetable oil
• egg
• egg
• milk
• all-purpose flour
• all-purpose flour
• water

Instructions

1. 1 Mix 1/2 cup plus 2 tablespoons semolina, 2 tablespoons sesame seeds, sugar, yeast, and salt together in a large bowl. Whisk in oil, egg, and egg white. Stir in warm milk slowly until a liquid dough forms.
2. 2 Cover the bowl with a plate or plastic wrap; let stand at room temperature until frothy, about 1 hour.
3. 3 Stir in 2 3/4 cups flour with a wooden spoon until a sticky dough forms. Cover again and allow to rest for 30 minutes.
4. 4 Line a baking sheet with parchment paper or a baking mat.
5. 5 Sprinkle 1 tablespoon flour over the dough and your hands. Mix dough, adding flour as needed, 1 tablespoon at a time, until it pulls away from the sides of the bowl. Shape into a round loaf and place on the prepared baking sheet. Cover loosely with a towel and let rise for 1 hour in a warm place until loaf doubles in volume.
6. 6 Preheat oven to 400 degrees F (200 degrees C).
7. 7 Beat egg yolk and water in a bowl with a fork; brush over the entire surface of the loaf. Sprinkle 1 tablespoon sesame seeds on top.
8. 8 Bake in the preheated oven until loaf is golden brown, about 20 to 25 minutes.

By chouchou65

Ingredients

• ✓ sesame seed
• milk
• butter
• margarine
• sugar
• water
• sugar
• active dry yeast
• egg
• all-purpose flour
• baking powder
• mahleb
• salt
• egg

Instructions

1. 1 Combine milk, butter, and margarine in a saucepan over medium heat. Heat until butter and margarine are melted, but do not let it boil. Stir in 1 cup of sugar until dissolved, then set aside to cool to lukewarm.
2. 2 Meanwhile, dissolve 2 teaspoons of sugar in warm water in a small bowl. Sprinkle the yeast over the surface, and let stand until frothy, about 10 minutes.
3. 3 Crack eggs into a large bowl, and stir a little to break up the yolks. Slowly pour in heated milk mixture while whisking constantly, so as to temper the eggs and not cook them. Add yeast mixture, and stir just until blended.
4. 4 Combine flour, baking powder, mahleb, and salt in a large bowl; make a well in the center, and pour in egg mixture. Stir until it forms a sticky dough. Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough. Knead for about 10 minutes. Place in an oiled bowl, and set in a warm place to rise for about 2 hours, or until doubled in size.
5. 5 When dough has doubled, punch down again, and let rise until doubled. It will only take about half as long this time.
6. 6 Separate dough into 5 even portions, then separate each of those into thirds. Roll each of those into ropes about 12 inches long. Braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation. Place loaves onto baking sheets lined with parchment paper. Loaves should be spaced 4 inches apart. Set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Brush loaves with beaten egg, and sprinkle with sesame seeds.
8. 8 Bake in the preheated oven until nicely golden brown all over, about 25 minutes.

By Ani

Ingredients

• ✓ sesame seed
• soy sauce
• soy sauce
• white sugar
• chile-garlic sauce
• olive oil
• garlic
• chicken tender
• broccoli
• flat rice noodle
• egg
• red pepper flakes

Instructions

1. 1 Stir the dark soy sauce, soy sauce, sugar, and chile-garlic sauce together in a small saucepan and place over medium-how heat; simmer and stir until the sugar dissolves into the sauce, about 5 minutes. Remove from heat and set aside.
2. 2 Heat the olive oil in a skillet over medium heat. Cook and stir the garlic and chicken in the hot oil until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the broccoli into the chicken mixture; cook and stir until the broccoli is thoroughly heated. Add the noodles and stir until all the ingredients are evenly mixed. Pour the sauce over the mixture and stir until everything is evenly coated; continue cooking until the sauce begins to thicken.
3. 3 Push the chicken mixture to the side of the skillet with a spatula. Add the egg to the skillet in the vacated space. Scramble the egg, cooking it through. Once egg is cooked, mix ingredients back in and heat thoroughly. Garnish with the sesame seeds and red pepper flakes to serve.

By Robert

Ingredients

• ✓ sesame seed
• firm tofu
• green onion
• olive oil
• sesame oil
• soy sauce
• ginger root
• peanut butter
• coconut

Instructions

1. 1 Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
2. 2 Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.

By ROSEGRABOWSKI

Ingredients

• ✓ sesame seed
• water
• short-grain white rice
• coconut milk
• sugar
• salt
• sugar
• tapioca starch
• mango

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water and rice in a saucepan. Bring to a boil, cover, and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
3. 3 While the rice is cooking, combine 1 ½ cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in another saucepan. Bring to a boil over medium heat; remove from the heat and set aside.
4. 4 Stir cooked rice into coconut milk mixture. Cover and allow to cool for 1 hour.
5. 5 Make a sauce by combining 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and tapioca starch in another saucepan; bring to a boil. Cook and stir just until thickened.
6. 6 Place coconut rice on a serving dish and arrange mangos on top. Pour sauce over mangos and rice.
7. 7 Sprinkle with sesame seeds.

By Michelle

Ingredients

• ✓ sesame seed
• rice noodle
• chicken breast
• soy sauce
• green bell pepper
• red bell pepper
• cucumber
• carrot
• mushroom
• onion
• garlic
• ginger root
• red chile sauce
• peanut sauce
• oyster sauce
• sesame oil

Instructions

1. 1 Cook rice noodles according to package directions.
2. 2 Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
3. 3 In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.
4. 4 Toss cooked rice noodles with saute. Garnish with sesame seeds.

By Sharon

Ingredients

• ✓ sesame seed
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread sesame seeds on a rimmed baking sheet.
2. 2 Bake in the preheated oven, shaking the baking sheet frequently, until seeds are lightly toasted, 5 to 10 minutes. Let cool, about 10 minutes.
3. 3 Pour cooled seeds and 1 1/2 cups olive oil into a food processor. Blend until smooth, 1 to 2 minutes. Add more oil and blend until a thick yet pourable consistency is reached.

By SFChef

Ingredients

• ✓ sesame seed
• olive oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread sesame seeds onto a baking sheet.
3. 3 Bake in the preheated oven until seeds are fragrant, stirring every few minutes, 10 to 12 minutes.
4. 4 Transfer toasted seeds to a blender and add olive oil. Blend until completely smooth, adding additional oil if needed.
5. 5 Store in a airtight container in the refrigerator for up to one month. Stir well before using.

By Karra Showen

Ingredients

• ✓ sesame seed
• thyme
• sumac
• salt

Instructions

1. 1 Toast sesame seeds in a dry skillet over medium heat until just golden, about 3 to 5 minutes.
2. 2 Combine sesame seeds, thyme leaves, sumac, and salt in a bowl and stir until well combined.

By Serena

Ingredients

• ✓ sesame seed
• sea salt
• black sesame seed

Instructions

1. 1 Place a cast iron or heavy-bottomed stainless steel pan over medium heat. Add salt. Stir until heated through, about 1 minute. Pour salt into a mortar. Add sesame seeds to the pan. Stir constantly with a wooden spoon or spatula until seeds are fragrant and starting to crack. Test if the seeds are ready using the back of a stainless steel spoon; they will be dry, not wet.
2. 2 Pour the toasted seeds into the mortar. Allow to cool slightly. Place the mortar at hip level, preferably while seated. Grind with a pestle until the seeds have opened and the salt pulverizes; the finished mixture should resemble rough sand.

By Buckwheat Queen

Ingredients

• ✓ sesame seed
• white sugar
• water

Instructions

1. 1 Cook sesame seeds in a large skillet over medium heat, stirring constantly, until toasted and fragrant, about 5 minutes. Remove skillet from heat; cover with a lid.
2. 2 Place sugar in blender with enough water to fill halfway; add sesame seeds. Blend until smooth; strain through a fine-mesh strainer into a pitcher. Repeat blending and straining for a thinner consistency, adding more water as desired. Refrigerate juice until cooled, about 1 hour.

By MARNAMARIS

Ingredients

• ✓ sesame seed
• olive oil
• snow pea
• mushroom
• teriyaki sauce

Instructions

1. 1 Cook and stir sesame seeds in a medium skillet over medium heat until lightly browned, about 5 minutes. Remove from heat; set aside.
2. 2 Heat oil in the skillet over medium-high heat. Stir in snow peas and mushrooms. Cook until tender, 3 to 4 minutes.
3. 3 Transfer snow peas and mushrooms to a medium bowl. Toss with toasted sesame seeds and teriyaki sauce; serve warm.

By BDEGER

Ingredients

• ✓ sesame seed
• firm tofu
• ginger
• soy sauce

Instructions

1. 1 Lay tofu cubes onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
3. 3 Heat a small skillet over medium heat. Toast sesame seeds in hot skillet until fragrant, about 5 minutes.
4. 4 Mix soy sauce, ginger, and sesame seeds together in a large pan. Marinate tofu in the soy sauce mixture until it absorbs some of the sauce, about 12 minutes per side.
5. 5 Spread marinated tofu onto the prepared baking sheet.
6. 6 Bake tofu in preheated oven for 15 minutes, flip, and continue baking until firm and heated through, about 15 minutes more.

By SlimCookins

Ingredients

• ✓ sesame seed
• asparagus
• hoisin sauce

Instructions

1. 1 Place asparagus and hoisin sauce into a resealable plastic bag and shake several times to coat asparagus with sauce. Allow to stand at least 30 minutes. For best flavor, refrigerate and marinate overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove asparagus from bag and shake off excess hoisin sauce; lay asparagus spears onto the grill and cook, turning every 1 to 2 minutes, until all sides of the spears show grill marks and hoisin sauce has caramelized onto the asparagus, 4 to 6 minutes.
4. 4 Transfer asparagus to a serving platter and sprinkle with sesame seeds to serve.

By yorkc39

Ingredients

• ✓ sesame seed
• sesame oil
• broccoli
• green bell pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Saute broccoli and sesame seeds for 2 minutes. Stir in bell pepper and cook 2 to 3 minutes, until pepper is tender crisp.

By Krista B

Ingredients

• ✓ sesame seed
• bread crumb
• parmesan cheese
• egg
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a bowl, mix the bread crumbs, Parmesan cheese, and sesame seeds. Place the egg in a separate bowl. Dip the chicken in the egg, then dip into the bread crumb mixture to coat. Place the chicken breasts in a shallow baking dish.
3. 3 Bake chicken 20 to 30 minutes in the preheated oven, until juices run clear.

By Sarah Stephan

Ingredients

• ✓ sesame seed
• brown sugar
• all-purpose flour
• butter
• egg
• vanilla extract
• salt
• baking powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place sesame seeds on an ungreased baking sheet and toast in the preheated oven for 10 to 12 minutes until light brown. Watch closely so that they don't burn.
3. 3 Mix together brown sugar, flour, toasted sesame seeds, melted butter, egg, vanilla, salt, and baking powder in a large bowl until combined.
4. 4 Drop dough by 1/2 teaspoonfuls, 1 1/2 inches apart, onto a lightly greased baking sheet.
5. 5 Bake in batches in the preheated oven for 4 to 6 minutes, until light brown. Let cookies cool briefly before removing from baking sheets to a wire rack to cool completely.
6. 6 Repeat Steps 4 and 5 to bake remaining batches.

By Holly

Ingredients

• ✓ sesame seed
• poppy seed
• onion flake
• salt

Instructions

1. 1 Mix poppy seeds, sesame seeds, dried onion flakes, and kosher salt together in a small jar.

By Allrecipes Magazine

Ingredients

• ✓ sesame seed
• firm tofu
• all-purpose flour
• vegetable oil
• brown mustard

Instructions

1. 1 Drain tofu paper towels for about 45 minutes. Cut block into 1/4-inch-thick slices; cut slices in half. Arrange slices into a single layer over dry paper towels and sprinkle 1 tablespoon flour on top. Flip slices over and sprinkle with remaining flour.
2. 2 Heat oil in a skillet over medium-high heat. Saute tofu until light brown, 3 to 5 minutes per side. Add sesame seeds and toss with mustard, using a rubber spatula to avoid breaking tofu slices. Serve warm.

By Hungarian

Ingredients

• ✓ sesame seed
• asparagus
• peanut oil
• ginger
• salt
• sesame oil

Instructions

1. 1 Bring a pot of lightly salted water to a boil. Lightly cook the asparagus into the boiling water for 2 to 3 minutes. Drain and immediately plunge the asparagus into a bowl of ice water until the asparagus is cool; drain and pat dry.
2. 2 Toast the sesame seeds in a dry skillet over medium heat until lightly browned, 3 to 5 minutes; transfer to a dish and set aside to cool.
3. 3 Heat the peanut oil in a skillet over medium-high heat. Add the ginger and asparagus to the skillet, season with salt and cook until the ginger is fragrant, about 5 minutes. Remove from heat; toss with the sesame oil and sesame seeds to serve.

By Rhonda Holtz Hill

Ingredients

• ✓ sesame seed
• olive oil
• white vinegar
• blueberry
• lemon

Instructions

1. 1 Blend olive oil, vinegar, blueberries, and lemon juice together in a blender until smooth. Add sesame seeds and stir to combine.

By EvilJekyll

Ingredients

• ✓ sesame seed
• green onion
• garlic
• tahini
• soy sauce
• white sugar
• red wine vinegar
• black pepper

Instructions

1. 1 Place the sesame seeds in a dry skillet over medium heat. Cook and stir for 5 minutes, or until golden brown and fragrant.
2. 2 In a medium bowl, mix toasted sesame seeds, green onions, garlic, tahini, soy sauce, white sugar, red wine vinegar, and pepper. Place desired meat in the mixture, cover, and marinate as long as you like, but overnight is best. Grill as desired.

By MINNESOTAMOM

Ingredients

• ✓ sesame seed
• soy sauce
• all-purpose flour
• salt
• black pepper
• chicken breast
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place soy sauce in a 9x13-inch baking dish. On a piece of wax paper, mix together sesame seeds, flour, salt, and pepper. Dip chicken pieces in soy sauce to coat, then dredge in sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter.
3. 3 Bake in the preheated oven for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time.
4. 4 Garnish chicken with extra sesame seeds if desired, and serve.

By Loll

Ingredients

• ✓ sesame seed
• cucumber
• mango
• rice vinegar
• agave nectar

Instructions

1. 1 Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl.
2. 2 Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.

By stronglive1

Ingredients

• ✓ sesame seed
• asparagus
• sesame oil
• olive oil
• pumpkin seed

Instructions

1. 1 Place asparagus in microwave-proof dish and add 2 tablespoons water. Cook on high until tender, about 4 minutes.
2. 2 Heat sesame oil and olive oil in a skillet over medium heat. Add asparagus and cook for 1 minute, tossing to coat with the oil. Add pumpkin and sesame seeds and cook for 1 more minute.

By Bren

Ingredients

• ✓ sesame seed
• asparagus
• brie cheese
• butter
• bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still crisp, about 2 to 6 minutes. Drain and place in a shallow baking dish.
3. 3 Lay cheese slices over asparagus. In a small bowl combine melted butter, bread crumbs and sesame seeds. Sprinkle over cheese.
4. 4 Bake in preheated oven for 8 minutes.
5. 5 Increase oven to broil. Broil just until breadcrumbs are golden brown.

By Vicki

Ingredients

• ✓ sesame seed
• white sugar
• corn syrup
• peanut butter
• cornflake cereal

Instructions

1. 1 In a heavy saucepan over medium-high heat, bring the sugar and corn syrup to a boil, and let cook for 2 minutes. Remove from heat and stir in peanut butter. Mix in the cornflakes and if desired, sesame seeds. Drop spoonfuls onto waxed paper and let cool until set.

By Sara

Ingredients

• ✓ sesame seed
• mahi mahi
• sesame oil
• garlic pepper seasoning
• ginger

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Spray a shallow baking dish with nonstick cooking spray.
2. 2 Pat mahi mahi dry with paper towels. Drizzle with sesame oil, and season with garlic pepper. Press grated ginger and toasted sesame seeds onto both sides of the fish to coat. Place fish on the prepared baking dish.
3. 3 Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

By Melissa Goff