Monday, 12 March 2012

Savoury Sesame Bread Rings

Bread bakers are people who like to play with their food. They likely excelled at play-doh as children and have carried on this tradition in their kitchens. This is a bread that will take you back to those halcyon days of childhood and put to use your excellent snake rolling skills.

This long Jewish bread is perfect for tearing and dipping and goes great on a mezze plate. I served it with two great dipping choices, below, plus quinoa salad, and dolmades. Mezze madness!

Savoury Sesame Bread Rings
adapted from Alford and Duguid, Flatbreads and Flavors

1 tsp instant yeast
1½ cups warm water
3 cups flour plus another ½ - 1 cup more
1 tsp salt

1 egg, whisked with 1 Tbsp water
Sesame seeds for sprinkling

Mix the yeast, water, 3 cups flour, and salt in the stand mixer with the dough hook until well combined. Add more flour, a bit at a time, until you have a nice smooth dough. (I needed about another half cup altogether.) Mix for 3 minutes with the stand mixer and dump out onto a floured board and continue to knead until you form a nice, smooth ball. Place in a lightly oiled bowl, cover, and let rise 1 hour.
Punch down and divide into 4 pieces. Line 2 baking sheets with parchment.
Take each quarter and roll into a 36 inch rope. Make a loop with the rope and place on the parchment lined baking sheet. Continue with the others, making 2 fit on each sheet.
(If you have smaller sheets, make smaller ropes)
Cover and let rise for 30 minutes. Preheat oven to 400°F.
Brush with egg wash and sprinkle with sesame seeds.
Bake for 15-20 minutes, or until starting to turn golden, rotating pans if necessary.
Let cool on racks. They are also good warm.
Serve with dipping choices, below. 

Yogurt and Tahini Sauce
Adapted from Alford and Duguid, Flatbreads and Flavors

3 Tbsp tahini
6 Tbsp plain yogurt
6 Tbsp fresh lemon juice
½ tsp salt
½ tsp dried chile flakes
2 Tbsp finely chopped fresh pasley

Mix together and refrigerate until serving.

Another great way to dip is to have some good olive oil and some Zatar. Dip the bread in the olive oil and then the spice mix. Delicious. I did both.

2 Tbsp toasted sesame seeds
2 Tbsp dried thyme leaves, ground
½ tsp sea salt
½ - 1 tsp ground sumac

Combine and serve with the bread and olive oil. Keep leftovers in your pantry in a sealed jar.

This bread has been YeastSpotted!

Check out the other March Flatbread bakers!
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