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Title: Semeet (Sesame Bread Rings)-Egyptian
Yield: 1 Serving

Ingredients

      4 c  all purpose; (plain) flour
      1 ts salt
    2/3 c  milk
      2 tb butter
      4 ts active dry yeast
      2 tb sugar
    1/2 c  warm water; (110 f/ 43 c)
      1    egg
    1/2 c  sesame seeds

Instructions

Instructions: 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.

Note: In Egypt, street vendors display these bread rings on long poles.
Semit can be eaten for breakfast or as a snack with some cheese or hard
boiled eggs. "Semit We Bayd". The savory rings are popular in Greece
and Turkey as well. Seeds of paradise or equal parts sesame seeds and
poppy seeds can be substituted for the sesame seeds.

Source: Ya Gotta Have It Recipes

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