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Migmom Sookhari (Toasted Rusk Bread)

This one's dedicated to Maman Khanom, who taught me to enjoy cooking in the first place — and I know how much she loves sookhari. The smell of it always takes me back to my grandfather's house on Zafar Street.
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Ingredients Method

Ingredients
  

Ingredients
  • 300 g flour
  • 7.5 g sugar
  • 30-40 ml vegetable oil
  • 1.5 g salt
  • 1 egg
  • 1/4 tsp vanilla
  • 4.5-6 g yeast starter
  • lukewarm water, as needed (about 40%)

Method
 

  1. In a small bowl, mix the yeast starter with a little water, sugar, and flour, and let it rest for 10 minutes until it grows.
  2. Mix the sugar, egg, and a little water together. In a separate bowl, combine the dry ingredients, then pour the risen yeast starter into them.
  3. Add the oil and egg mixture, then pour in the remaining water and stir.
  4. The resting time and baking method are similar to shirmal bread, except sookhari bakes in two stages. Because of the egg and oil, this dough needs less water — but a longer rest, about 2 hours.
  5. Before baking, brush the tops and sprinkle with sesame seeds, then bake before the surface dries out.
  6. After baking, let rest a few minutes, then slice and bake again at 100°C (212°F) for 20-25 minutes, until completely dried out.
  7. After the first bake, you can slice the bread and toast each piece fresh in a toaster, like crisp toast, whenever you want to eat it.