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{F&F} Sesame Bread Rings

Israeli Sesame Rings“No, they are not bagels!” That seemed to be the answer to everyone’s question when I pulled these out to share. Only hours before, I committed to myself that sometime this year, I must make bagels. These truly were a close resemblance and only made me miss those delicious breakfast treats more!

Israeli Sesame RingsTo be totally truthful, I almost didn’t take them to my friends’ house for dinner and planned to toss them out!┬áLucky for these loops, they found their way into the hearts of my friends who devoured them down to the last morsel. When I pulled them out of the oven, I was reminded one more time that since the only heat source in my oven is from the bottom, anything I bake gets way too browned from below but never on top. Even my DH commented that these looked like raw dough even once they were baked.

Israeli Sesame Rings
The bread rings were soft and easy to eat with a Senegalese stew my friends had made. But alone, I felt like they simply didn’t have enough flavor. Later, I wondered what might have happened had I added some sesame oil to the dough? The best flavor came from a combination of the bread and the herb dip – that being a completely other tale!

Israeli Sesame Rings

Israeli Sesame RingsSome items are difficult to find here in Peru and I have common substitutes and some things cannot be found, nor replaced. When I took a look at the recipes for this month, I felt a little stuck. Sumac? What is it? Where in the world was I going to find it? I decided to focus on the Hazelnut Spice Blend – of course replacing the hazelnut with Brazil nuts. But…our day yesterday was filled with a comedy of errors which included strawberries strewn over the kitchen floor, spaghetti sauce flung through the dining room, a pot of water which overflowed into the “pantry” and all over the counter and finally, I had unknowingly run out of thyme. When did that happen?!? So my Hazelnut Thyme Spice Blend became a Brazil Nut Parsley Paste.

Would I make these again? Probably not. But, I am inspired to find a good bagel recipe…do you have one?

Provecho!

 

Discussion

7 Responses to “{F&F} Sesame Bread Rings”

  1. Sounds like fun. And yes, I have a bagel recipe I have enjoyed! The ICSL staff was treated a few times when I felt the need to bake. :)

    Posted by Laura | March 14, 2012, 9:35 am
  2. Beautiful, Gretchen! I like the black sesame seeds.

    I made sure to shape mine into ovals so nobody would think even for a second that they were bagels. I noticed that ours were rather blonde too when baked in the recommended time. I just left them in the oven a little longer but didn’t allow my husband to turn them over as he wanted… the sesame seeds would have fallen off.

    (I’ve started writing the post. It should be up by tomorrow.)

    Posted by Elizabeth | March 14, 2012, 5:16 pm
  3. Oh Gretchen… do we have a bagel recipe.. Oh yeah!! Tanna and I baked some real life in my kitchen once. A memorable day for sure!

    I can imagine what you said about the bread, I envisioned an entirely different look (and taste probably) I planned to get some turkish ones to do a side by side test. So far it’s a comedy of stringed events here so I haven’t baked yet.

    Posted by Baking Soda | March 14, 2012, 5:34 pm
  4. They look good! I found them a little bagely too – great for dipping. I wonder if you could start them flipped over and then turn them half way through for even browning?

    Posted by Natashya | March 14, 2012, 5:46 pm
  5. Comedy of stringed events/errors, sounds like yesterday when I picked up the baked potato dish straight out of the oven…without the oven mitt …dish didn’t break though. At lunch, my favorite bowl with beans, kale, cheese and salsa just flew out of my hands, it broke. Floor is really clean.
    So you weren’t fond of these … my neighbor can’t wait for me to bake these again, he’s thinking I’ll give him three of the four loaves, silly man.

    Posted by MyKitchenInHalfCups | March 15, 2012, 3:22 am
  6. Oh man, when a days goes bizarre – it really goes bizarre doesn’t it!? At least that’s how it happens in my kitchen. I think these look lovely with the light bread against the dark seeds. Mine actually didn’t get very dark, either. And your dip sounds delicious, as well. lovely! My favorite bagels that I made all the time are a Sourdough version that I found at Susan’s (Wild Yeast) place. I can’t get enough of them!!

    Posted by Heather @girlichef | March 17, 2012, 10:31 am

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