White bread on dry yeast according to Turkish recipe, crispy and soft ecmec Bashny.Net

Bread is not just food. In all nations, bread is considered a sacred food. It is necessary to cook bread in a good mood with good thoughts. People of different religions often pray before making bread. Today I want to tell you how to bake Turkish white bread on dry yeast.



Ekmek means “white bread” in Turkish. So the Turks call white yeast bread, which resembles the shape of a loaf, but tastes very different from it. Every day, the average Turk eats 400 grams of bread. It is always fresh, crispy bread, which Turkish housewives bake in their own way.



To throw away bread from the Turks is not accepted. Even if the bread is stale, it must be folded into a bag and hung on a fence so that the product is pecked by birds or taken away by homeless people. According to ancient tradition, the Turks kiss the fallen bread and eat it. Turks pass on their recipes from generation to generation. Baking bread is a delicate matter. But there are easy recipes that will be useful to every hostess. Today's recipe is just like that. Ecmec tastes like Italian chiabatta, but it is cooked many times faster and easier.



Peels Ingredients

• 470g flour
• 250 ml of water
• 1 tsp sugar
• 1 tsp salt
• 10g dry yeast
• 2 tbsp vegetable oil

Preparation

1. In warm water dissolve salt, sugar and yeast. Leave the yeast for 5 minutes.
2. Soak the flour through a sieve. Stir the water with yeast and pour it into the flour. Mix soft dough, gradually adding flour. The dough should be soft and slightly stick to the shoulder blade or hands. It is not necessary to knead the dough for a long time - 5 minutes will be enough.
   
   
   
   
3. Add to the dough 2 tbsp. l. vegetable oil, preferably olive, and mix the dough. Put the dough in a deep bowl and cover it with food film. Leave the dough in the oven heated to 50 degrees off for 30 minutes.
4. Take the dough out of the oven, mix it 1-2 minutes with your hands and divide it into 2 equal parts. Each part is flattened with your hands and wrapped in a roll. Every time you fold the dough, slightly hold it to the center.
5. Two rolls put on a bowl, covered with parchment paper, and cover the dough with food film. Leave the bread under film for 10 minutes in a warm place.
   
   
   
   
6. Take off the food film and sprinkle the bread with flour, cut the bread with a sharp knife. Then lubricate the bread with water to make a crispy crust.
7. Bake bread in an oven heated to 220 degrees for 30-35 minutes.
   
   
   
   Peels

The bread is red and crispy. It does not crumble and has a very tender pulp. If you want to make the crust soft, cover the hot bread with a kitchen towel and let it stand for a few minutes.

In addition to classic white bread, Turks often prepare flat cakes with and without yeast. If you do not have time to bake bread in the oven, you can quickly make Turkish baslam cakes in a pan for breakfast. To do this, you can prepare yeast dough in the evening, and in the morning divide it into several parts and roast it in a pan with vegetable oil. The bazlam is airy and porous.