Semit is an Arabic recipe I first learned about in Claudia Roden’s A New Book of Middle Eastern Food. You take your usual bread dough (I just used the recipe on the side of the strong bread flour package) and after its first rising knead and shape it into rings 7 inches in diameter and 2 cm thick. Dip the rings in a whole egg mixed with 2 tbsp water and then dip in sesame seeds. Place on a greased baking tray and allow to double in size. Bake at 220 C for 10 minutes and then turn the heat down to 160 C and bake a further 15-20 minutes, or until the bread is golden and sounds hollow when tapped.
It is an excellent bread for picnics!