Daily Bread

Günlük ekmek

Preparation info

  • Difficulty

    Easy

  • Makes

    1

    loaf

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

This is a simple bread dough for a standard, everyday loaf. It can he shaped into oblongs, circles, long tubes, plaits or small rolls, glazed with egg yolk or milk, sprinkled with sesame, poppy or nigella seeds, or just left plain. It is usually made with strong white flour, to which a little wholemeal flour is sometimes added. Occasionally mastika is added to the bread dough to give it an unusual chewy texture.

Ingredients

  • ½ oz/15 g fresh yeast, or ¼ oz/7 g dried yeast
  • ½ teaspoon sugar
  • 4 fl oz/125 ml lukewarm water
  • 1 lb/450 g strong white flour
  • 1 teaspoon salt
  • 6-8 fl oz/175-250 ml cold water
  • scant teaspoon olive or sunflower oil

Method

  • Preheat oven to 425F/Mark 7/220C
  • Cream the yeast with the sugar in the lukewarm water until frothy.
  • Sift the flour with the salt into a bowl. Make a well in the centre and add the yeast and the cold water. Draw in a little of the flour from the sides to make a smooth batter. Sprinkle a dusting of flour over the surface of the batter, cover the bowl with a damp cloth, and leave the batter to sponge for about 20 minutes. Remove the cloth, draw in the rest of the flour, and knead well. Continue to knead the dough on a lightly floured surface until smooth and elastic.
  • Pour the oil in the bottom of a bowl, flip the bread dough over in it, cover the bowl with a damp towel, and leave the dough to prove for a few hours until doubled in size.
  • Punch the dough down, knead it again on a lightly floured surface and mould it into the shape you want. Place it on a floured baking tray and leave to prove again under a damp towel. Once it has doubled in size, you can score it with a sharp knife, glaze it, and sprinkle it with a variety of seeds. For a simple plain loaf just brush a little milk over the surface to harden the crust.
  • Bake it in the oven for 30-40 minutes, then turn it upside down and return to the oven for 5 more minutes. It should sound hollow when the bottom is tapped. Leave to cool a little on a wire rack.