Winter Breads from Casa de Cuisine: Egyptian Semit Bread

Throughout the Middle East you will find various versions of this bread. Any bakery or breadshop you walk into will have these fresh from the oven and when you bite into them, the softish crunch will greet your teeth and then the angelic dough will caress your tongue. This is truly one of the worlds great breads!

These are also a wonderful bread for this time of year. They go well on any holiday table, whether it be a sit-down dinner or a cocktail party where you have a table full of appetizers. I like to have them around as a quick snack. If I was to simply describe this bread in just a few words, they are much like a log-shaped bagel!

True this bread has more ingredients than most other breads, but don't let that deter your from making them. They really are quite simple to prepare and I think they may become a staple of your bread baking endeavors.

From the kitchen of Casa de Cuisine to your winter kitchen, I hope you enjoy this classic bread from the Middle East!

Ingredients needed to make Egyptian Semit Bread (serving amount depends on size):

• 1 ¼ cups milk, scalded
• 1 ¼ cups warm water
• 2 Tbs. lard (or shortening)
• 2 Tbs. butter
• 2 ½ Tbs. sugar
• 1 Tbs. salt
• 1 ½ Tbs. yeast
• 7 cups flour
• 2 tsp. corn oil
• 1 egg yolk, beaten
• 1 Tbs. cold water
• ¼ cup poppy seeds (or toasted sesame seeds)

Steps:

1. In a large bowl whisk together the scalded milk, ¾ cup of warm water, lard, butter, sugar and salt.

2. In a small bowl whisk together the yeast and remaining warm water. Set the bowl aside 5 minutes for the yeast to proof (foam).
3. Whisk the yeast into the milk mixture. Stir in the flour and oil to form a stiff dough and let the dough rest 10 minutes.
4. Remove the dough to a floured surface and knead 10 minutes.
5. Place the dough back into the bowl, cover and let rise 2 hours.
6. Place the dough on a floured surface and knead 5 minutes.
7. Remove pieces of dough and make a 7-inch rope that is ¾-inch thick.
8. In a small bowl whisk the yolk and water.
9. Brush each semit with the egg wash and sprinkle poppy seeds atop.
10. Line baking sheets with parchment paper. Place the Semit on the prepared baking sheet and set aside 1 hour to rise.
11. Pre-heat oven to 450.
12. Place in oven and bake 10 minutes. Reduce the heat to 350 and bake 20 minutes or until golden.
13. Remove from oven and cool on a rack.

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