{F&F} Sesame Bread Rings

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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7 Responses

  1. Laura says:

    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. 🙂

  2. Elizabeth says:

    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.)

  3. Baking Soda says:

    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.

  4. Natashya says:

    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?

  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.

  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!!

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