My 81th experiment: Red bean sweet bread

This is one of my improvised loaves, and a real surprise. I like it a lot.

Recipe: Red bean sweet bread (1 small loaf)

Ingredients:
- 1 cup red bean paste
- 1/4 cup sugar
- 1 TB rose water
- 3/4 cup KAF all-purpose flour
- 3/4 tp salt
- 2-3 TB vegetable oil
- 1/4 cup milk
- 1 tp baking powder
- toasted sesame seeds

Procedure:
1. Heat red bean paste with sugar, rose water and 1 TB oil until hot and very thick. Allow to cool. When cooled, add about 2 TB all-purpose flour and stir until an elastic mass is formed.
2. Sieve remaining flour with salt and baking powder. Add in red bean paste. Mix until a uniform mass is formed.
3. Add milk and 1 TB oil to thin the dough into a thick batter.
4. Place batter in a greased small loaf pan. Rub top with oil. Then generously sprinkle sesame seeds on top. Preheat oven to 350F.
5. Bake at 350F for about 40 minutes.

Results:
11:52am, 1 cup of red bean paste with 3 TB sugar and 1 TB rose water, cooked to thicken:

11:53am, 2 TB flour added to increase stickiness:

12:01pm, a sticky mass after much stirring:

12:03pm, half a cup flour and 1/4 cup milk:

12:04pm, ready to mix bean paste with flour:

12:06pm, mixing with a little milk:

12:09pm, well mixed with more milk:

12:12pm, probably too well-mixed, batter becoming dough with a few white lumps:

12:14pm, since quick bread should not have much gluten, remaining milk and 1 TB oil is added to dough:

12:17pm, final batter:

12:20pm, height in pan after flattening:

12:22pm, batter topped with toasted sesame:

12:23pm, top rubbed with ample vegetable oil:

12:24pm, baking starts at 350F:

12:36pm, loaf baked 12 minutes:

12:58pm, loaf baked 35 minutes:

12:59pm, temperature only 150F, but crumb already strong:

12:59pm, thermometer coming out really clean:

1:12pm, loaf baked 45 minutes, internal temperature only 170F:

1:13pm, top of loaf:

1:13pm, details of top of loaf:

1:13pm, height of loaf

1:14pm, side of loaf:

1:14pm, heel of loaf:

1:15pm, bottom of loaf:

1:15pm, sides of loaf:

3:07pm, cooled and sliced:

3:07pm, heel slice:

3:08pm, center slice:

3:08pm, a yummy bite:

Observations:
1. By shear trial and error, I hit on a bean loaf that has the creamy moist texture of bean paste and the crispy crumb of bread combined! This is so amazing. I really love this red bean bread. It's unlike any of the bean breads that I've ever baked using yeast. For moisture and creaminess, go for quick bread!