Simit Sesame Ring Bread

In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.

Add the olive oil and salt to the yeast mixture. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth, elastic, and no longer sticky.

Lightly oil a clean bowl. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

Punch down the risen dough gently and divide it into 8 equal pieces. Roll each piece into a long rope, about 18-20 inches (45-50 cm) long. Take two ropes, twist them together, and then join the ends to form a ring. Repeat with the remaining dough pieces.

Preheat your oven to 400F (200C). In a shallow dish, whisk together the molasses and 1/2 cup of water to create the dip. In another shallow dish, spread out the toasted sesame seeds.

Take each shaped simit ring and dip it first into the molasses mixture, ensuring it is fully coated. Then, transfer it to the dish with sesame seeds, pressing gently to ensure a generous coating on all sides. Place the coated simits on a baking sheet lined with parchment paper.

Bake the simits in the preheated oven for 18-25 minutes, or until they are golden brown and cooked through. The baking time may vary depending on your oven, so keep an eye on them.

Remove the simits from the oven and let them cool slightly on a wire rack before serving. Simit is best enjoyed fresh and warm, often with cheese, olives, or a cup of Turkish tea.