SIMIT - TURKISH SESAME BREAD RINGS
Steps:
- Place a baking or pizza stone in the oven (if you have one) and preheat the oven to 250 C (480 F).
- Mix the yeast and water. Leave for a few minutes for the yeast to activate.
- Mix the flour and salt. Add the water and yeast mixture. Mix well and knead until the dough keeps together well, 5-6 minutes. The dough should be smooth, but not as soft as a regular bread dough. Cover and set aside to proof for 30 minutes.
- Mix the grape molasses, water and 1 Tbsp white flour in a large, flat bowl. Prepare a plate of toasted sesame seeds. If you only have white (raw) sesame seeds, toast them in a dry pan until golden, stirring or shaking the pan regularly, taking care not to burn any of the seeds. This only takes a few minutes.
- Cut the dough into 12 equally sized pieces. Roll each piece into long sausages. I don't use extra flour for this purpose, but if you find the dough too sticky, sprinkle a thin layer of flour on the surface.
- Take two dough sausages and place them alongside one another. Squeeze the ends together and roll the ends in opposite directions, causing the two sausages to braid and intertwine. Squeeze the two ends together to form a ring. Repeat with the remaining dough sausages.
- Dip the simits into the grape molasses mixture until covered all over. Cover with sesame seeds until you cannot get another seed to hang onto it. Stretch the dough a little as you do this to ensure the simit is as even as possible. Place the ready simits on a piece of baking parchment.
- Flatten the simits ever so slightly before placing in the hot oven. Bake in two rounds until cooked through and golden brown on the outside, 12-15 minutes, a little longer if you don't have a baking or pizza stone. Keep watching and turn the heat down if the simit looks like it might burn.
- Leave to cool on a cooling rack, but not for too long! Unlike bread, simit is best when eaten while still warm.
SIMIT (TURKISH BREAD RINGS)
Simit is a ring-shaped unleavened bread, which is a popular street food in Turkey. The recipe comes from "The Country Kitchen" by Jocasta Innes, but I use butter instead of the recommended margarine, and sometimes substitute poppy seeds for the recommended sesame seeds.
Provided by Syrinx
Categories Breads
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400F (200C).
- In a bowl, mix the flour and salt together, and make a well in the middle.
- Melt the margarine/butter, then mix with the oil, milk, water and egg.
- Pour the egg mixture into the well in the flour, and mix well to form a dough.
- Shape the dough into rings about 4" in diameter.
- Grease baking sheet, and lay the rings on it.
- Brush the rings with milk and sprinkle with sesame seeds.
- Bake in the preheated oven for about 30 minutes, or until golden brown.
- I think these are best eaten hot or while still warm.
Nutrition Facts : Calories 399.4, Fat 20.2, SaturatedFat 3.9, Cholesterol 47, Sodium 736.7, Carbohydrate 45.3, Fiber 2.4, Sugar 0.2, Protein 8.9
WHOLE WHEAT SESAME RINGS (SIMIT)
These look like bagels with bigger holes, but the bread is denser and defined by the thick coating of sesame seeds that gives them their delicious flavor. I first encountered simit in Athens, then in Egypt, where they are a popular street food, as they are in Turkey. In the past I have dipped the rings into beaten egg before coating with sesame seeds. But I've been looking at various recipes lately and see that many Turkish bakers dip their rings into grape or pomegranate molasses diffused with water before coating. I like this method because it enhances the browning effect during baking and leaves a slightly sweet flavor on the surface of the breads. Turkish bakers also sometimes add a ground mahlab (sour cherry kernels) to their dough for added flavor. One way to ensure that most of the sesame seeds will continue to adhere to the breads after they cool is to brush with egg white when you rotate the pans after 20 minutes of baking. The version I am giving you is made with a combination of semolina, all-purpose and (mostly) whole wheat flour, which is totally inauthentic but nevertheless, delicious. If you want a less dense bread, use half unbleached all purpose flour.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, snack, breads
Time 5h
Yield 8 to 10 rings
Number Of Ingredients 11
Steps:
- Combine flours, salt and optional mahlab in a large bowl or the bowl of a stand mixer fitted with the paddle and stir together or mix at low speed until combined. Dissolve yeast in water. Add agave syrup or honey and stir together.
- At low speed, add water and yeast mixture to flour and mix for 1 minute. Remove paddle and let sit for 5 minutes. Change to dough hook and mix dough (or knead by hand) for about 5 minutes. Dough will be stiff and slightly sticky. Let sit for 5 minutes.
- Lightly oil work surface and shape dough into a ball. Clean, dry and lightly oil mixing bowl and place dough in it, rounded side down first, then rounded side up. Cover bowl with plastic (plastic should not be touching dough) and let rise at room temperature for about 3 hours, until doubled.
- Line 2 baking sheets with parchment and lightly oil parchment. In a wide bowl, combine pomegranate or grape molasses and 1/4 cup water and stir together, or beat egg with 2 tablespoons water.
- Turn dough onto a lightly oiled work surface and shape into a ball. Divide into 8 to 10 equal pieces and shape each piece into a ball. Cover loosely with plastic and let sit for 20 minutes. Roll out each piece into a rope, approximately 12 to 14 inches long. Holding one end of the rope, twist it a few times, then join ends together, overlapping by about an inch and pinching together so they stay connected. The hole should be about 2 to 2 1/2 inches. Dip into molasses solution or egg, coating both sides well, then dip into sesame seeds, flip over and coat other side. Place on baking sheets, allowing at least 1 inch of space between rings. Cover loosely with plastic and let rest for 20 to 30 minutes. Meanwhile heat oven to 400 degrees with the rack arranged in the middle. Place a pan on the bottom of the oven.
- Carefully pour 1 cup of water into the tin on the floor of the oven. Bake each sheet on the middle rack of the oven for 30 to 35 minutes (you can refrigerate the second baking sheet while the first one is baking to prevent the rings from rising too much), flipping the rings over so they don't brown too much on one side after 15 to 20 minutes, and if desired, brushing with egg white halfway through. Another way to prevent too much browning on the bottom is to slide another baking sheet under baking sheet (if you have enough of them to spare). Remove pan of water after 10 minutes. Rings should be dark brown and respond to tapping on the bottom with a hollow sound. Remove from heat and cool before eating.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 6 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 233 milligrams, Sugar 3 grams
SIMIT BREAD
Simit breads are sesame bread rings, which look similar to bagels. They are sold on every street corner in Turkey and are popular for breakfast or as a snack
Provided by Cassie Best
Time 45m
Number Of Ingredients 6
Steps:
- Tip the flour, salt and sugar into a bowl and mix together. Add the yeast and 150ml warm water, mix, then knead for a few mins to bring everything together into a soft dough. Tip onto your work surface and continue kneading for 10-12 mins until the dough feels stretchy. Return to a clean bowl, cover and leave to rise for an hour or two until doubled in size.
- Meanwhile, toast the sesame seeds in a dry frying pan until golden. Set aside in the pan. Mix the molasses syrup or pomegranate molasses with 50ml water in a wide shallow bowl.
- Divide the dough into four equal pieces. Roll each into a sausage about 45cm long. Flip the rope of dough back on itself then twist the two strands and loop into a ring, squeezing the ends together to secure. Once shaped, dip each piece into the molasses water, turning to coat, then into the sesame seeds, making sure each one is well covered. Transfer to a baking tray, cover and leave to prove for another 45 mins-1 hr. Heat oven to 200C/180C fan/gas 6.
- When the breads have puffed up, uncover them and bake for 15-18 mins until golden. Cool, then wrap in a tea towel to keep them fresh. Can be made up to a day ahead and warmed gently before serving.
Nutrition Facts : Calories 408 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1.2 milligram of sodium
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