Name: Ka'ak al Quds (Jerusalem Sesame Bread)
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 6 ka’ak
Cuisine: Middle Eastern
Ingredients: 500g white bread flour (17 2/3 ounces; shy 4 cups, spooned), such as King Arthur Bread Flour; 25g (scant 2 tablespoons) sugar; 12g (3 teaspoons) Diamond Crystal kosher salt; for table or fine sea salt use half as much by volume or the same weight; 10g (1 tablespoon) instant dry yeast, such as SAF; not RapidRise or active dry (see notes and also more info here ); 4g (1 teaspoon) baking powder; 355g (1 1/2 cups) whole milk, warm; Extra-virgin olive oil, for rubbing on the dough; 225g hulled sesame seeds (about 1 1/2 cups); 150g grape molasses (about 1/2 cup; see note)

Ingredients

6 serv.

500g white bread flour (17 2/3 ounces; shy 4 cups, spooned), such as King Arthur Bread Flour
25g (scant 2 tablespoons) sugar
12g (3 teaspoons) Diamond Crystal kosher salt; for table or fine sea salt use half as much by volume or the same weight
10g (1 tablespoon) instant dry yeast, such as SAF; not RapidRise or active dry (see notes and also more info here )
4g (1 teaspoon) baking powder
355g (1 1/2 cups) whole milk, warm
Extra-virgin olive oil, for rubbing on the dough
225g hulled sesame seeds (about 1 1/2 cups)
150g grape molasses (about 1/2 cup; see note)

Instructions

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1 For the Dough: In the bowl of a stand mixer fitted with a dough hook, combine bread flour, sugar, salt, yeast, baking powder, and milk and mix at medium speed until a smooth and elastic dough forms. Alternatively, mix the dough ingredients in a large bowl, kneading by hand until a smooth and elastic dough forms.
2 Rub the dough all over with just enough olive oil to very lightly coat, cover the bowl with a damp kitchen towel or plastic wrap, and set aside to rise in a warm location until almost doubled in size, about 1 hour.
3 To Form and Bake: Meanwhile, in a large shallow tray such as a rimmed quarter sheet pan, stir together the sesame seeds and grape molasses, gradually adding water 1 tablespoon (15ml) at a time until just thinned enough not to cause the seeds to clump (about 2 to 4 tablespoons in total). Set aside.
4 Gently punch down risen dough, then divide into 6 equal portions and place on a lightly floured work surface. Loosely cover again with the plastic wrap or kitchen towel and let rest 15 minutes.
5 Preheat oven to 450°F (220°C) and line two rimmed baking sheets with parchment paper. Working with one dough portion at a time, roll and stretch dough into logs about 12 inches long (30cm), then pinch the ends together to form rings; arrange formed rings on lightly-floured work surface. Cover once more with plastic wrap or clean kitchen towels and let rest 30 minutes.
6 Working with one dough ring at a time and continuously holding the pinched ends together, gently stretch the ring between your palms until it forms an elongated oval ring about 8 inches (20cm) long and 5 inches (12cm) wide (measuring from the outer edges). If you struggle getting the ends to remain attached, dampen your hands and sprinkle some flour just near the attached ends as you continue to shape and stretch it.
7 Press each ring in the sesame mixture, turning to coat both sides, then transfer 3 rings to each baking sheet and let rest for 10 minutes.
8 Working with one sheet of dough rings at a time, bake until golden brown, 15 to 18 minutes. Transfer ka'ak to a wire rack to cool slightly. Repeat with remaining baking sheet of dough rings. Serve ka'ak warm.