Simit Bread - Sesame Rings
This circular, sesame seed-coated bread is traditionally eaten as a snack or with breakfast, it goes well with: cay (tea) sliced cucumber, tomatoes, feta or tulum cheese, and olives.
They are best eaten on the same day they are made but will keep, frozen in an airtight container, for up to 1 month.
*Please Note* - Pekmez is a natural, savory, thick, grape, molasses-like syrup, it can be found at Middle Eastern grocery stores.
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·1 tsp caster sugar,
·3 tsp dried yeast
·4 cups plain flour
·1 1/2 teaspoons sea salt
·1/2 cup) pekmez (molasses like syrup, see note)
·1 1/2 cups sesame seeds
How to Make Simit Bread - Sesame Rings
- Add the sugar and 1/4 cup lukewarm water in a small bowl, then sprinkle over the yeast.
- Set yeast mixture sit for 8 minutes, (until foamy) then add another 1 1/4 cups of lukewarm water.
- Combine the flour and salt in a bowl, then add the yeast mixture and stir to form a coarse dough.
- Turn out onto a lightly floured surface and knead for 8 minutes, or until the dough is smooth and elastic.
- Roll the dough into a ball and place in a lightly oiled bowl, turning to coat well.
- Cover with plastic wrap and set aside in a warm, place for 1 hour, or until doubled in size.
- Preheat the oven to 425 F and line a large size baking tray with baking paper.
- Punch down the dough on a lightly floured work surface and divide it into 10 even sized pieces.
- Combine the Pekmez with 1/3 cup of water in a large bowl and set aside.
- Place the sesame seeds on a large plate.
- Working with one piece of dough at a time, use your hands to roll the dough out to make 22″ long ropes.
- Fold in half so that the two ends align, then lift off the board and use your hands to twist each rectangle into a two stranded “rope”.
- Place back on the work surface and join the ends together to make a circle, pressing the ends firmly together to seal.
- Repeat with the remaining dough. (10 rope circles)
- Next you will dip each ring, into the Pekmez mixture, making sure to completely coat the dough, then drain well and toss in the sesame seeds, remember to be gentle.
- Transfer the Simit bread to the prepared tray and set aside at room temperature for 20 minutes, to puff slightly.
- Bake in the oven for 18 minutes, or until deep golden and cooked through.
- Now transfer the bread to a wire rack to cool.