250g strong white flour
1 x 7g sachet fast action dried yeast
1 x 5ml spoon sugar
1 x 5ml spoon salt
150ml warm water
50g sesame seeds
Baking tray, greaseproof paper, small frying pan, mixing spoon, large plate, sieve, 2 x mixing bowls, measuring spoons, measuring jug, mixing spoon.
- Line a baking tray with greaseproof paper.
- Gently dry fry the sesame seeds in a frying pan over a low heat for 3-5 minutes, until lightly toasted. Remove from the heat and spread on a large plate.
- Mix the molasses and 50ml water in a bowl large enough to dip the shaped simit bread in.
- Sieve the flour, yeast, sugar and salt into a large mixing bowl. Stir well.
- Add enough warm water to flour mixture to make a soft dough. Mix with a spoon at first and then use one hand to bring together as a dough. Use the other hand to hold onto the bowl.
- Knead the dough firmly for ten minutes.
- Cut the dough into eight equal pieces. Roll each piece into a long sausage, approximately 30cm in length.
- Squeeze the ends of two strands together. Twist the strands over each other and then loop into a ring. Squeeze the ends together to secure. Repeat with the remaining strands to create four twisted bread rings.
- Dip one of the bread rings into the molasses and water mixture, turning over so that both sides are covered.
- Dip the ring into the sesame seeds, again turning over to make sure that both sides are well covered. Place on the lined baking tray.
- Repeat with the remaining rings.
- Place the baking tray into a COLD oven and turn up the temperature immediately to the highest setting.
- Remove from oven after approximately 15 – 20 minutes and cool on a cooling rack.
- Use sunflower, poppy or flax seeds as an alternative to sesame seeds. There is no need to toast these before using.
- Pomegranate or grape molasses is traditionally used in Turkey. However, honey or maple syrup can be used instead of molasses.
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