Sesame Seed Rings
|Sesame seeds||1 1⁄2 Ounce (40 gram)|
|Plain flour||13 Ounce (375 gram, plus extra far kneading)|
|Fruity olive oil||4 Tablespoon|
Start by toasting the sesame seeds.
Put them in a frying-pan over medium heat.
When you start to smell them, or see them turning golden, shake the pan until they are fairly uniform in colour.
Remove the pan from the heat and empty it immediately, as the seeds go on toasting.
To make the dough, put the flour and salt in a large bowl.
Beat together 3 of the eggs, with 4 tablespoons cold water and the olive oil and add to the flour.
Stir with a wooden spoon until a dough is formed.
Turn this out onto a well-floured surface and knead for 10 minutes.
Break the dough into 12-15 equal pieces and roll one into a rope or snake, about 2.5 cm (1 in) in diameter.
Bend into a circle, pinching the ends together to seal.
Beat the remaining egg, brush the top and sprinkle generously with sesame seeds.
Repeat until all the dough is used, placing them on an oiled or non-stick baking sheet.
Bake in an oven preheated to 190°C (375°F, gas 5) for about 25 minutes, until golden brown.
Almost is a key word here, as your bread will become rather flat if you let it rise too far.
Sprinkle with sesame seeds.
Bake in an oven preheated to 180°C (350°F, gas 4) for 11/4 hours, for a large loaf, or 45 minutes for two small ones.
The bread is done when the hot loaf makes a hollow sound when tapped on the bottom.