(Ekmek ve daha fazlasi...)
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.
-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
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:)
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
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: Bread-Pide, Breakfast