| turkish Bread Rings (simit) 2 Package Active Dry Yeast
1 1/2 Cups Warm Water (105 To 115 Degrees F)
1 1/2 Cups Lukewarm Milk (scalded, Then Cooled)
2 Tablespoons Granulated Sugar
1 Tablespoon Salt
2 Tablespoons Vegetable Oil
6 1/2 To 7 Cups All-purpose Flour
1 Egg
1 Teaspoon Water
3/4 Cup Sesame Seed dissolve Yeast In Warm Water In Large Bowl. Stir In Milk, Sugar, Salt, Oil And 3 Cups Of The Flour. Beat Until Smooth. Stir In Enough Remaining Flour To Make Dough Easy To Handle. Turn Dough Onto Generously Floured Surface; Knead Until Smooth And Elastic, About 5 Minutes. Place In Greased Bowl; Turn Greased Side Up. Cover; Let Rise In Warm Place Until Double, About 45 Minutes. Dough Is Ready If Indentation Remains When Touched. punch Dough Down; Divide Into 8 Equal Parts. Roll And Shape Each Part Into A 24-inch Long Rope; Moisten Ends With Water. Bring Ends Of Rope Together, And Pinch To Form A Rings About 6 Inches In Diameter. beat Egg And 2 Teaspoons Water With Fork. Spread Sesame Seed On Dinner Plate. Brush Each Ring With Egg Mixture; Dip Into Sesame Seed. Place Rings, Sesame Seed Side Up, On Large Greased Cookie Sheets. Cover Loosely; Let Rise Until Double, About 30 Minutes. preheat Oven To 400 Degrees F. Bake Until Rings Are Golden Brown, 18 To 20 Minutes. |
