Pide – Turkish bread

This is a great bread recipe, apparently made around Ramadan. We served it with humous which was very tasty, but I had some the next day with butter and honey and I was in heaven. I don’t know why I bother to buy bread anymore, it’s so easy to make and tastes 100 times better.

2 packages active dry yeast
1 tsp + 3 Tbsp sugar 1 cup lukewarm water
4 Tbsp butter
3/4 cup milk
4¾ cups all-purpose flour
1 Tbsp salt

TOPPING
1 egg, beaten
2½ Tbsp sesame seeds
1 tsp fennel seeds

Mix the yeast, 1 tsp sugar and a cup of the warm water in a small bowl. Stir to dissolve the dry ingredients. Put it aside in a warm place for 15 – 20 minutes or until the mixture begins to froth.

Place the butter, milk and remaining water in a small saucepan and heat slowly until the butter has melted. Remove from the heat.

Sift the flour and salt into a large bowl and stir in the remaining sugar. Make a well in the center and add the yeast and butter mixtures. Gradually work in the flour until a soft dough is formed. Transfer to a floured work surface and knead for about 10 minutes or until smooth and elastic. (Alternatively, knead the dough using the dough hook in a heavy duty (counter top) electric mixer.)

Grease a large circular dish about 12 inches in diameter. place the dough in the center of the dish and press down until it forms a round loaf about 10 inches in diameter. Cover with a dish towel and leave to rise in a warm place for 1 1/2 – 2 hours.

Preheat the oven to 375°F.

Brush the surface of the bread with the beaten egg and sprinkle the sesame and fennel seeds evenly over it. Using the point of a sharp knife make a pattern over the top. bake for about 40 minutes or until golden brown and cooked through. transfer to a wire rack and leave to cool.

Makes 1 large loaf.

From “Patisserie of the Eastern Mediterranean” by Arto der Haroutunian