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1 Best Turkish Bread Ever

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Best Turkish Bread Ever

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Ingredients

2 portion(s)

Turkish Bread

  • 7 grams sachet dry yeast
  • 350 grams warm water
  • 1 1/2 level tablespoons sugar
  • 500 grams Bakers Flour or Bread Flour
  • 2 level teaspoons salt

Egg Wash

  • 1 egg
  • 2 level tablespoons Milk
  • 2 level teaspoons sesame seeds
  • 2 level teaspoons nigella seeds (onion seeds)
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Recipe's preparation

    Making the Dough

  1. Place the yeast, sugar and approx half the water in the TM bowl.  Mix on speed 1 for 5 seconds.  Leave to activate and go frothy, about 10 minutes depending on how hot or cold the weather is this may take more or less time.  

  2. Add the flour, salt and remaining water, knead for 3 minutes with the lid in closed position.

  3. Turn out onto a lightly floured bench and hand knead for 1 minute.  Place in a lightly oiled bowl and cover, leave somewhere warm until dough has doubled in size.

  4. Punch down the dough removing air and kneed on a lightly floured bench for 1 minute, divide into 2 pieces.  Roll into a turkish bread shape about 30 cms long.  Beat egg with milk and brush over dough (can just use water instead), sprinkle with half the seeds.  Place on a baking paper lined tray.  Repeat with remaining dough.  Place in a cold oven until puffed up and doubled in height.

    5. Baking your Turkish Bread

  5. Leave dough in the cold oven and turn oven on to 240 degrees celsius.  Turkish bread should be done by the time the oven reaches temperature (depending on your oven) about 8-10 minutes.  When golden brown remove and let cool.  

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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

Can be made dairy and egg free by brushing with just water instead of egg and milk.

This costs approx 70 cents a loaf, keeps for 5 days, (good luck with that, mine gets eaten immediately).

I use Wallaby Bakers Flour from supermarket in a 5 kg bag

If you wish to freeze, prepare until you are placing in the cold oven and instead place into the freezer on the tray, wrap in plastic once frozen.  Thaw by placing back on the paper lined tray, covered, overnight in the fridge or on the bench until the 2nd rise is completed, then bake as instructed from a cold oven.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Made this last night to go with dinner. Quick and...

    Submitted by Prohibiteduse on 11. February 2017 - 08:48.

    Made this last night to go with dinner. Quick and easy to make, had it done in no time at all. Didn't have the right texture for Turkish bread but took so much less time. Fantastic sub when you don't have time to make the real thing.

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  • This bread is light and very

    Submitted by DancingCapricorn on 22. September 2016 - 22:21.

    This bread is light and very tasty.  First time I cooked one loaf and froze the other half.  A few weeks later thawed doe from freezer and when thawed I cooked as per receipe.  Very yummy tmrc_emoticons.)  It was great toasted the next day for breaky.  The smell of the bread is very inviting.  

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