Turkish Bread
This Turkish Bread is SO DELICIOUS! Enjoy a golden crust with a soft, airy interior perfect for any meal or snack.
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Dough scraper
- Baking Sheet
- Kitchen towel
- Oven
Ingredients
- 2 teaspoons active dry yeast
- 1 cup warm water about 110°F
- 1 cup all-purpose flour
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup warm water
- 1 tablespoon all-purpose flour
- 1 egg beaten
- 2 tablespoons sesame seeds
Instructions
- In a small bowl, combine the warm water (1 cup) and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, add the activated yeast mixture and 1 cup of all-purpose flour. Mix until well combined. Gradually incorporate the remaining 3 cups of all-purpose flour and salt into the dough, mixing until it forms a shaggy mass.
- Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes until it is smooth and elastic. If the dough is too sticky, sprinkle in a little more flour as needed.
- Shape the kneaded dough into a ball and place it in a greased bowl. Cover it with a damp kitchen towel and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
- Once the dough has risen, punch it down to release the air. Divide the dough into equal portions, depending on how large you want your bread loaves to be. Shape each portion into a round or oval loaf and place them on a baking sheet lined with parchment paper.
- Cover the shaped loaves with the kitchen towel again and let them rise for another 30-45 minutes until they puff up slightly.
- Preheat your oven to 375°F (190°C). While the oven heats, mix the remaining 1/2 cup of warm water with 1 tablespoon of all-purpose flour to create a wash. Brush this mixture over the tops of the loaves, then egg wash them with the beaten egg for a beautiful golden finish. Sprinkle sesame seeds on top.
- Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Remove from the oven and let cool on a wire rack.
Notes
- Make sure the water is warm, not hot, to avoid killing the yeast.
- Allow the dough to rise fully for the best texture and flavor.
- Try adding herbs, sun-dried tomatoes, or olives for a Mediterranean twist.
- Store bread wrapped at room temperature for up to 2 days or freeze for up to 3 months.