Black Sesame Milk Bread
Topping:

1 egg white
black sesame seeds for coating
Dough:
3 cups bread flour
3 cups pastry flour
1/4 cup sugar
1/4 cup shortening
2 1/4 teaspoon instant yeast
1 teaspoon salt
1 egg (beaten)
2 1/2 cups milk
1/4 cup black sesame seeds
 
Pour the milk into a saucepan and bring to a scald ( do not allow to boil ).  Pour the scalded milk into a large bowl, add in the shortening and sugar. Allow the shortening to melt. Allow the mixture to cool to 110F and add in the egg and stir with a wooden spoon. Add in the pastry flour, salt and instant yeast. Mix till smooth and allow to rest for 10 minutes uncovered. Add in the black sesame seeds. Start to add in the bread flour. Mix till it becomes to hard to mix in the bowl. Pour out onto a floured surface and knead for 10 minutes, continue to add in the rest of the flour a little at a time. The dough should become smooth and elastic. After the dough is kneaded, pour a little olive oil into a bowl and place the dough in. Turn over a few times to lightly coat all sides. Cover with plastic wrap and allow to rest for 1 hour or till double in bulk. Remove dough and cut in half. Shape the loaves. Pinch the seam closed with your fingers.  Beat 1 egg white till it becomes foamy. Now, brush the loaves with the foam and roll the loaves into some black sesame seeds to coat all sides. Place into two greased loaf pans. Cover with plastic wrap and allow to rise till double in bulk; about 1 hour. Now, slash the tops of each loaf with a sharp knife. Place into a preheated 400 degree bake for 30 -35 minutes. Remove and cool on a wire rack.