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Turkish Bread Rings (Simit)
2 package active dry yeast
1 1/2 cups warm water (105 to 115 degrees F)
1 1/2 cups lukewarm milk (scalded, then cooled)
2 tablespoons granulated sugar
1 tablespoon salt
2 tablespoons vegetable oil
6 1/2 to 7 cups all-purpose flour
1 egg
1 teaspoon water
3/4 cup sesame seed
Dissolve yeast in warm water in large bowl. Stir in milk, sugar, salt, oil and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto generously floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 45 minutes. Dough is ready if indentation remains when touched.
Punch dough down; divide into 8 equal parts. Roll and shape each part into a 24-inch long rope; moisten ends with water. Bring ends of rope together, and pinch to form a rings about 6 inches in diameter.
Beat egg and 2 teaspoons water with fork. Spread sesame seed on dinner plate. Brush each ring with egg mixture; dip into sesame seed. Place rings, sesame seed side up, on large greased cookie sheets. Cover loosely; let rise until double, about 30 minutes.
Preheat oven to 400 degrees F. Bake until rings are golden brown, 18 to 20 minutes.
