For when you want to break out the Ouzo, sit in the sun, munch on golden, sesame crusted bread rings with olives and cheese and pretend you're on a Greek Island... which is every day really.
Greek Sesame Bread Rings (Koulouri Thessalonikis)
adapted from here
500g (19 oz) baker's flour
2 teaspoons fine sea salt
300ml (10.5 oz) lukewarm water
8g (1 sachet) dry active yeast
1 teaspoon sugar
3 tablespoons olive oil
1/3 cup pomegranate molasses mixed with 1/4 cup water for coating
250g (9 oz) sesame seeds for coating
Line two baking trays with baking paper and set aside.
Place the lukewarm water, yeast and sugar in a the bowl of an electric mixer fitted with a dough hook. Stir and cover with plastic wrap. Set aside for 10 minutes, until it becomes foamy. Uncover and add the flour, salt and olive oil. Mix in low speed for 5 - 7 minutes until the dough comes together and forms a smooth, elastic ball. Add a little more water if the dough is too dry, or a little more flour if the dough is too sticky. It should be soft and should come away from the bowl cleanly.
Put the dough into a lightly greased bowl and cover with plastic wrap. Leave in a warm place for about 30 minutes.
Turn the dough out onto a lightly oiled work surface and knead for a few minutes. Cut it into 10 even portions. Roll each portion into a ball. Poke a finger through the middle of the balls and stretch the dough out to form a circle about 12cm in diameter (don't get your ruler out).
Spread the sesame seeds onto a baking tray. Mix the pomegranate molasses and water together in a bowl. Dip each bread ring into the pomegranate molasses mixture, then straight into the sesame seeds, coating them thickly. Lay the rings on the prepared trays. leaving room for them to spread a little. Cover the trays loosely with plastic wrap and leave them in a warm place for 30 minutes.
Preheat the oven to 200C (400F).
Bake for 15 minutes, or until golden brown.