Instructions

1. Toast the Sesame Seeds:

   • Heat a dry skillet over medium heat and add the sesame seeds.

   • Toast them for 3-5 minutes, stirring frequently, until they turn golden and fragrant. Be careful not to burn them.

   • Remove from heat and set aside.

2. Prepare the Sugar Syrup:

   • In a medium saucepan, combine the sugar, honey, butter, and a pinch of salt.

   • Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil.

   • Let it simmer for 2-3 minutes, or until it reaches the hard crack stage (about 300°F/150°C on a candy thermometer). If you don’t have a thermometer, test by dropping a small amount of the syrup into cold water—it should harden instantly and become brittle.

3. Combine Sesame Seeds and Syrup:

   • Remove the syrup from heat and quickly stir in the toasted sesame seeds and vanilla extract if using. Mix until the seeds are evenly coated.

4. Shape the Snaps:

   • Line a baking sheet with parchment paper or a silicone mat.

   • Pour the mixture onto the prepared sheet and use a spatula or another sheet of parchment paper to press it into an even layer, about 1/4 inch thick.

   • Work quickly, as the mixture will harden as it cools.

5. Cut into Pieces:

   • While the mixture is still warm but firm, use a sharp knife or pizza cutter to score it into rectangles or squares.

   • Allow it to cool completely until hardened.

6. Break and Serve:

   • Once fully cooled, break the snaps along the scored lines.

   • Store in an airtight container at room temperature for up to 2 weeks.

Tips:

• For a nutty twist, add 1-2 tablespoons of finely chopped nuts (like almonds or peanuts) to the mixture.

• If you prefer thinner snaps, spread the mixture into a larger, thinner layer.

• Be cautious when working with hot sugar syrup, as it can cause burns.

Instructions

1. Activate the Yeast:
   In a small bowl, combine the warm water, honey (or sugar), and yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture becomes frothy. This means the yeast is active and ready to go.

2. Mix the Dough:
   In a large mixing bowl, whisk together the flour, salt, and chopped rosemary. Make a well in the center and pour in the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

3. Knead the Dough:
   Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. If the dough feels too sticky, add a little more flour, but be careful not to overdo it.

4. First Rise:
   Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1-1.5 hours, or until it has doubled in size.

5. Shape the Loaf:
   Once the dough has risen, punch it down to release any air bubbles. Shape it into a round or oval loaf and place it on a baking sheet dusted with cornmeal or flour.

6. Second Rise:
   Cover the shaped dough with the kitchen towel and let it rise again for 30-45 minutes, or until it has puffed up slightly.

7. Preheat & Prep:
   While the dough is rising, preheat your oven to 375°F (190°C). Once the dough is ready, use a sharp knife to make a few shallow slashes on top. This helps the bread expand while baking.

8. Bake:
   Drizzle the top of the loaf with a little olive oil and sprinkle with a pinch of salt and extra rosemary if desired. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

9. Cool & Serve:
   Let the bread cool on a wire rack for at least 15 minutes before slicing. Serve warm with a side of olive oil for dipping, or enjoy it with your favorite soup or stew

Tips & Variations

• Local Olive Oil: Use olive oil from a Western Slope producer for an extra-special touch.

• Add-Ins: Toss in a handful of chopped olives, sun-dried tomatoes, or grated Parmesan cheese for added flavor.

• Whole Wheat Option: Substitute half of the all-purpose flour with whole wheat flour for a heartier loaf.

• Herb Swap: Try thyme or sage instead of rosemary for a different flavor profile.