Cooked kuro-mame (black beans, usually black soy beans)
Prepare the dough in a bread machine. After it has finished kneading, take it out, and divide in two portions.
Return half of the A dough to the bread machine, knead for 5 minutes, then do the first proofing.
After proofing, shape into a ball and leave to sit for 15 minutes.
Next, stretch it out to the width of the bread pan, and to 30 cm in length.
Scatter the well-drained black beans on the plain dough.
Layer the doughs on top of one another, taking care not to allow trapped air bubbles to form. You could run a rolling pin to pop the bubbles. Now, roll the sandwiched dough and tightly close the seams.
Place into a bread pan coated in oil and once it has increased in size by 80%, bake at 200°C for 35-40 minutes.
Tap the ends of the bread molds before taking it out of the mold, and it is done.
Stand the bread up, and slice after it has cooled completely.
The inside is soft and fluffy and the outside is crispy.
The black sesame cream gives a pleasant aroma.
Give away as gifts!
Story Behind this Recipe
I bought a bread tube and wanted to test it out by making a spiral bread. So I made this black sesame cream and black bean spiral bread.
When adding the beans and sandwiching the doughs together, roll a rolling pin over to pop trapped air bubbles.
It's important to keep a close eye on this while the bread is proofing. After it has risen to 80% of the pan height, bake it straight away.