One small Turkish twisted bread ring with a molasses glaze and toasted sesame crust.
10 gSesame seeds
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2.5 tbspWater
0.5 cupFlour
0.7 gYeast
5 gMolasses
0.7 gSalt
Mix 55 g flour with the yeast, salt and 33 ml lukewarm water. Knead by hand for 5-7 minutes until smooth and elastic. Cover in the bowl and leave in a warm place for about 60 minutes, until doubled.
Heat the oven to 220 °C and line a baking tray with parchment. Mix the molasses with the remaining 4 ml water and 1 g flour to make a smooth glaze. Put all the toasted sesame seeds on a small plate.
Gently deflate the dough and divide into two equal pieces. Roll each into a 35 cm rope, twist the ropes together and pinch the ends firmly into one ring. Brush every surface with all the glaze, then press on all the sesame seeds. Place on the lined tray.
Bake at 220 °C for 15-20 minutes until deeply golden and firm, with no raw dough inside. Cool on a rack for 10 minutes. The entire single ring is one bread portion; no cheese or other accompaniments are included.