Saturday, September 20, 2014

Simit with Cheese & Olives | Baking Partners September '14

When it comes to bread baking I am definitely in. I love experimenting with the recipes adding a twist here and there, replacing this and that, etc. This also gives rise to confusion sometimes. The several options running inside my head might lead to nowhere. This time also for Baking Partners Challenge when simit was the given bread (adapted from here), I found myself imagining several options as I had already baked, loved and posted simit before. Aunty google threw open a wide window and I found adapted simit with cheese and olives  from here and went for it. I was sceptical about sesame topping about how it will taste as I was using pizza seasoning and toppings in my simit. But I am happy that I went for it as simit turned out the best. It was an enhanced and perfect simit.


All Purpose Flour : 1 and 3/4 cup
Sugar: pinch
Instant yeast: 1 tsp
Salt: 1/2 tsp + 1/8 tsp

Water: 9 tbsp

Black Olives: 1/2 cup pitted stoned and chopped
Mozarella: 1/4 cup
Pizza/Italian seasoning/ choice of herbs: 1 tsp + as per taste

Molasses: 1 tbsp
Water: 4 tbsp
White sesame seeds: 1/2-1cup

In a bowl mix well together flour, yeast, sugar and salt. Gradually add in water to form a smooth non sticky dough kneading well for atleast 10 minutes.Cover and place it in a warm place and let it rise until double or 1.5 hrs.

Turn out the dough into a floured surface and punch down. 

Knead into the dough olives, cheese and herbs.Knead for another two minutes and then let it rest for around 15 minutes.

Divide into equal sized small-medium pieces and shape each  into long rolls.

Take two rolls, place near each other and twist them together into a rope pinching together the edges.We have to make sure that the edges are pinched together.

Dip each ring into molasses diluted with little water/ then place it on the sesame seeds.

Set aside for another 20 minutes until it becomes puffy. 

Bake in a preheated oven at 450F /220C for about 20 -25 minutes or until brown.

Serve it at teatime or anytime. The texture of  simit varies from crisp to soft. Mine was the same texture as sandwich bread -a tad soft at the crumb due to the additions with a chewy crispy crust. 

An exciting and spicy simit perfect for tea. You can add your own variation and enhance it. Add a twist to your teatime or anytime snack so that you are not bored anytime. Lets hop over to Swathi's for a perfect simit party taking an olivy bite.


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