Table of Contents
Butter or coat the parchment paper and the exposed pan sides with nonstick spray, then sprinkle 3 tablespoons of the sesame seeds on the bottom and up the sides of the pan. In a large bowl, whisk 3/4 cup (150 grams) of sugar and the egg until pale and foamy, about 1 minute. Add the milk, tahini, oil, vanilla and salt. Whisk until smooth.
Combine milk, vanilla and lemon zest; set aside. Reserve 1 tablespoon sesame seeds. Combine remaining sesame seeds with the flour, baking powder and salt. Add dry ingredients to creamed mixture alternately with milk mixture, beating well after each addition.
Combine milk, vanilla and lemon zest; set aside. Reserve 1 tablespoon sesame seeds. Combine remaining sesame seeds with the flour, baking powder and salt. Add dry ingredients to creamed mixture alternately with milk mixture, beating well after each addition. Pour into a greased and floured 9×5-in. loaf pan. Sprinkle with reserved sesame seeds.
To make sesame brittle: Lightly grease a baking sheet, or line with parchment paper. In a medium saucepan over medium heat, combine 1 cup (198g) sugar, 1 tablespoon (20g) corn syrup, and 1/4 cup (57g) water. Bring to a boil and put a candy thermometer in the pan.
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