Post by Amani on Jul 24, 2005 15:57:29 GMT -5
Semeet - Sesame Bread Rings
In Egypt, street vendors display these bread rings on long poles.
4 cups all purpose (plain) flour
1 teaspoon salt
2/3 cup milk
2 tablespoons butter
4 teaspoons active dry yeast
2 tablespoons sugar
1/2 cup warm water (110 degrees F)
1 egg
1/2 cup sesame seeds
Sift together the flour and salt into a large bowl. In a saucepan over medium heat, scald the milk. Remove from the heat, add the butter and let cool to lukewarm. While the milk is cooloing, in a small bowl dissolve the yeast and sugar in the warm water and let stand until bubbly, about 5 minutes.
Add the yeast mixture to the cooled milk. Then gradually add the milk mixture to the flour, stirring with a wooden spoon until a soft dough forms that does not stick to the sides of the bowl. Then, using an electric mixer fitted with the dough hook, knead the dough until it is smooth and elastic, about 8 minutes. Alternatively, turn out the dough onto a lightly floured work surface and knead until smooth and elastic, about 15 minutes. Form the dough into a ball and place in an oiled bowl. Turn the ball to coat all surfaces with oil. Cover the bowl with a damp kitchen towel or plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2-2 hours.
Punch down the dough and divide it into 16 equal portions. Flour your hands. On a lightly floured work surface, use your palms to roll each portion into a long, thin rope. Then join together the ends of the rope to form a ring. Each ring should be 6-7 in (15-18 cm) in diameter. Place on oiled baking sheets or sheets lined with parchment paper, allowing 2 inch (5 cm) space between the rings. In a small bowl beat the egg with a little water. Brush each ring with a little of this mixture. Sprinkle the rings with the sesame seeds. Let rise in a warm place until doubled in bulk, about 30 minutes.
Meanwhile, preheat an oven to 425 F (220 C). 7-Bake the bread rings for 7-10 minutes. Lower the oven temperature to 325 F (165 C) and continue to bake until golden brown, about 20 mins longer or until the bottoms sound hollow when tapped. Let cool on wire racks.
In Egypt, street vendors display these bread rings on long poles.
4 cups all purpose (plain) flour
1 teaspoon salt
2/3 cup milk
2 tablespoons butter
4 teaspoons active dry yeast
2 tablespoons sugar
1/2 cup warm water (110 degrees F)
1 egg
1/2 cup sesame seeds
Sift together the flour and salt into a large bowl. In a saucepan over medium heat, scald the milk. Remove from the heat, add the butter and let cool to lukewarm. While the milk is cooloing, in a small bowl dissolve the yeast and sugar in the warm water and let stand until bubbly, about 5 minutes.
Add the yeast mixture to the cooled milk. Then gradually add the milk mixture to the flour, stirring with a wooden spoon until a soft dough forms that does not stick to the sides of the bowl. Then, using an electric mixer fitted with the dough hook, knead the dough until it is smooth and elastic, about 8 minutes. Alternatively, turn out the dough onto a lightly floured work surface and knead until smooth and elastic, about 15 minutes. Form the dough into a ball and place in an oiled bowl. Turn the ball to coat all surfaces with oil. Cover the bowl with a damp kitchen towel or plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2-2 hours.
Punch down the dough and divide it into 16 equal portions. Flour your hands. On a lightly floured work surface, use your palms to roll each portion into a long, thin rope. Then join together the ends of the rope to form a ring. Each ring should be 6-7 in (15-18 cm) in diameter. Place on oiled baking sheets or sheets lined with parchment paper, allowing 2 inch (5 cm) space between the rings. In a small bowl beat the egg with a little water. Brush each ring with a little of this mixture. Sprinkle the rings with the sesame seeds. Let rise in a warm place until doubled in bulk, about 30 minutes.
Meanwhile, preheat an oven to 425 F (220 C). 7-Bake the bread rings for 7-10 minutes. Lower the oven temperature to 325 F (165 C) and continue to bake until golden brown, about 20 mins longer or until the bottoms sound hollow when tapped. Let cool on wire racks.