I'm actually a little baffled why I have never tried to make Turkish Bread before. We love dips and dukkah but I generally just do a normal loaf of bread just flattened. Not anymore!! This was super easy with a fabulous result. Today's heat made the proving of the dough particularly easy too. Definitely worth adding to your list. Enjoy. Eb x
- 15g dried yeast
- 5g caster sugar
- 375g warm water (125g and 250g)
- 480g bakers flour (100g and 380g)
- 1 tsp salt
- 60g olive oil
Add yeast, sugar and 125g water to the bowl and mix on Speed 3 for 10 seconds.
Add 100g bakers flour and Knead (Wheat setting) for 1 minute.
Leave in the bowl to prove for approx. 30 minutes. How quickly it will rise will depend on the weather. Today it was 39deg in Perth and it only took 15 minutes!
Add remaining ingredients to the bowl and Knead (Wheat setting) for 2 minutes. Lightly oil a mixing bowl and put the dough into the bowl and cover with glad wrap. Note: Dough is very sticky. Leave to prove for 30 minutes (or until doubled).
Lay baking paper on a tray and form your dough into your preferred shape(s). You can make 2 breads or 1. Leave to rise again for approx. 30 minutes.
Preheat oven to 220deg.
Poke some dents into the bread (I used the end of a wooden spoon) and brush with egg wash and sprinkle with sesame seeds. Place into a hot oven for 10-15 minutes or until golden.
Note: I did one on a baking tray and one on a preheated pizza stone. The pizza stone works really well (dust with flour before putting dough on) but did make it tricky to transfer dough onto it for baking.