Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Thursday, January 13, 2011

Homemade Bread and more...

(Ekmek ve daha fazlasi...)

Homemade Bread and more...
1 package dry yeast, instant, 7 gr
1 tsp sugar
1/4 cup lukewarm water

2 1/2 cups bread flour (for bread % 10.8-12 protein), unbleached, or all purpose
1 tsp salt
3/4 cup lukewarm water + melt 1 tbsp butter

In a small bowl, mix the yeast, sugar and 1/4 cup lukewarm water. Stir well so the yeast dissolves. Let it rest for 15 minutes - it will become bubbly.

Sift the flour and salt in a large bowl. Add the bubbly yeast mixture, 3/4 cup lukewarm water with melted butter. Mix and put the dough on the lightly floured counter and knead well for 10 minutes until it becomes smooth. Meanwhile heat the oven over very low heat for 3-4 minutes, turn the heat off.

Place the dough in a oiled bowl, sprinkle some flour on the dough, cover with the clean kitchen towel. Put the bowl in the oven and leave it for 20 minutes the dough will double in size. Put the dough on the counter, gently flat it, do not press or punch! First fold the two opposite sides, then fold the other side from outside to inside, again do not press! You should be gentle with the dough. Kneading pressing kill the gluten which releases the gases during the fermentation.

Give an oval shape to dough. Place parchment paper on an oven tray and sprinkle some cornmeal or some flour on it. Then gently arrange the loaf on it. With a razor or very sharp knife make a one long 1 cm deep slashes on the dough for the steam to come out (picture). Sprinkle some flour all over the loaf, cover it with a clean kitchen cloth, and put it in the oven which still warm. Leave it on the oven for 30 minutes or until the dough will double in size (picture). Take the tray out spray some water on the dough.

Preheat the oven to 440 F (225 C) at least 15 minutes before you start baking. Place the tray on the middle rack to start bake. After 15 minutes turn the heat down to 425 F (220 C). Bake total for about 35 minutes. To check the bread, tap the bottom with your fingertip, if the sound is hollow, bake it for 5 more minutes, that's it:) Leave the bread in the oven for 2-3 minutes for the nice crust after turn the heat off. Place the home made bread on the wire rack to cool it down to slice.

*Home made bread doesn't stay fresh for too long because it is made without chemicals and preservative using only water, unbleached flour, salt and yeast.

1 Loaf

-Break off the corner of freshly baked bread, open the inside. Generously spread some butter, layer feta cheese and tomato slices. Have it with Turkish Tea, enjoy it:) When I was a child I always finished one corner of the bread on the way back home from firin (bakery). This recipe is for the left second corner of the Bread:)

Turkish Yogurt with Bread

Turkish Yogurt on Bread
Cut the Turkish bread slices in bite size (it is better if the bread is one or two days old). Pour the Turkish plain yogurt with garlic or without garlic all over them. Have as a light lunch or supper. My grandmother used to prepare for us. I still love to have it:)

Honey Butter

Honey Butter
Mix the honey with at room temperature butter. Spread the mixture on the fresh slice of bread, sprinkle some lightly toasted sesame seeds on top. This one is one of my favorite to have a home made bread:)

How to Make Soft Boiled Egg

How to Make Soft Boiled Egg
Cover the egg (from refrigerator) with cold tap water in a small pot (If you use hot water for cold egg, it causes cracks on the shell). Cook until the water reaches boiling point using a little bit under high heat. After boiling point cook 2 minutes and 30 seconds, spoon out the egg from hot water. Break the eggshell gently by tapping with a small spoon, remove the top of the shell. Sprinkle some salt and pepper, have it with little spoon with freshly baked Turkish bread for the breakfast:)

Labels: ,


At 11:15 PM, Anonymous Anonymous said...

Thank you for posting this recipe. I made Ramadan Pide the other day and it turned out great. But I was just going to ask you for this kind of bread and here it is. Thanks again.

At 1:10 AM, Anonymous Anonymous said...

looks nice thanks a lot. i have one question. you are saying that it should be baked for 35 min, does the 35 min include the first 15 min when the oven is set at 440 or do i start counting the 35 min right after i turn the oven down to 425?

thanks in advance for the your reply.

At 9:27 AM, Blogger Binnur said...

Total baking time is "35 minutes" not 15 + 35 (50)minutes.

At 11:20 PM, Anonymous Anonymous said...

Hi Binnur :) and thanks for answering my previous question.

I made this bread twice so far. The first time using just regular all purpose flour then the second time i used bread flour. In terms of taste, it tasted great both times, but it was kind of flat even though I did not knead or press the dough (after it raised) at all.

I would be very thankful if you can give me a tip or two to help me achieve a better result.

thanks a lot.

At 5:53 PM, Blogger Binnur said...

The oven should be preheated to 440 F (225 C) at least 15 minutes before you start baking. It is one of the most important part to have nicely rise bread:) Like the bakery's oven! Then you may check the expired date of the yeast.
If you like you can bake your bread in the loaf cake mold:)
Take care,

At 11:55 PM, Anonymous Anonymous said...

Thank you for the recipe - the timing is perfect! I have been experimenting with breads and this makes a nice addition. I am also experiencing the short flat/fat loaf :-) but it is not related to the yeast - it is just spreading out and not up. I am planning to buy a bread pan for an italian or french loaf - the kind that will help hold the shape on the second rise so it doesn't just spread out and not up. Also, I have been using my food processor to make this - I process until it is silky - about two minutes - sometimes I add an additional tablespoon of water.

Thanks again!

At 2:20 AM, Anonymous Anonymous said...

hi Binnur!love all your posts but looking at the pictures of this one reminded me of my grandma and the summers i used to spend with her.every afternoon i had to eat one of them!great recipes,keep up posting!love from Greece.

At 6:03 AM, Anonymous Anonymous said...

Hi there,

I love your chickpea salad with fetta recipe - and am about to try the turkish bread.

Do you know of a middle eastern dish made with fava beans and topped with extra virgin olive oil? I used to live in share housing and two middle eastern students used to make this and share it with me but it was over 10 years since I made it on my own now and I can't remember what goes in it anymore. I think cumin is added, also maybe chopped cucumbers, all in a pan, topped with plenty of olive oil and eaten with flat bread - we all just scooped it out of the frypan - it was absolutely so delicious and I am dying to make it again. Does it sound like a familiar dish to you?
If so, could you please provide the ingredients and recipe name etc on this site?

At 10:13 AM, Blogger Binnur said...

Hi Leonie, thank you:) We cook fava beans in many different ways. But I don't have the recipe for the dish you mentioned. I am going to post the Shelled Fava Beans in Olive Oil soon. If you like, give it a try:)

Take care,


Post a Comment

<< Home