Ekmek Turkish Bread Recipes

EKMEK TURKISH BREAD

Steps:

• To make the starter: Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well. Cover and let sit at room temperature overnight. The next day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight. On the third day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight.
• To make the dough: In a large bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
• Break the starter into small pieces and add it to the yeast mixture. Stir in 4 cups of flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Sprinkle a little flour over the dough and then cover it with a dry cloth. Let it raise until double in size.
• Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes. Shape each piece into a tight oval loaf. Sprinkle two sheet pans with corn meal. Roll and stretch two loaf until they are 15x12 inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let raise in a warm place until doubled in size. Meanwhile, preheat oven to 425 degrees F (220 degrees C).
• Bake in preheated oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes. Loaves are done when their bottoms sound hollow when tapped. Let cool on wire racks before serving.

TURKISH BREAD OR EKMEK

Steps:

• To make the starter:.
• Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well.
• Cover and let sit at room temperature overnight.
• The next day, add 1/2 cup flour and 1/4 cup water to the bowl.
• Cover and let sit at room temperature overnight.
• On the third day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight.
• To make the dough:.
• In a large bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
• Break the starter into small pieces and add it to the yeast mixture.
• Stir in 4 cups of flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
• When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Sprinkle a little flour over the dough and then cover it with a dry cloth.
• Let it raise until double in size.
• Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes.
• Shape each piece into a tight oval loaf.
• Sprinkle two sheet pans with corn meal. Roll and stretch two loaf until they are 15x12 inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let raise in a warm place until doubled in size.
• Meanwhile, preheat oven to 425 degrees F (220 degrees C). Bake in preheated oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes.
• Loaves are done when their bottoms sound hollow when tapped.
• Let cool on wire racks before serving.
• tip: its a good idea to dust a bit of flour or corn meal on the baking tray ;).

EKMEK KADAYıFı: A TURKISH BREAD AND CREAM DESSERT

Steps:

• If you are using ready "ekmek kadayıfı," you have to wet it down first with boiling water to soften it. Begin by placing the "kadayıf" browned-side-down in a shallow, round tray of the same size. Pour enough boiling water over the bread to cover it, and let it rest for 15 minutes.
• When time is up, remove the wet bread, and place it on a clean towel or a thick layer of folded paper towels.
• Wring out the extra water by pressing down on the bread evenly. Let it rest on the towel for a few minutes. Discard the water in the tray and put the moistened bread back inside.
• Using a sharp knife, cut a large cross shape at the center of the moistened bread. This will help the syrup penetrate. Place the metal tray on the stove over low heat. Slowly drizzle the syrup over the top. Turn the tray around over the burner to help the bread absorb the syrup evenly.
• Put the sugar in a large pan, and let it melt slowly over medium heat. Let it caramelize until it turns a dark honey color. Add the water, and bring it to a boil.
• Once it boils, add the lemon juice. Let the syrup simmer gently for about 10 minutes then turn off the heat. The syrup should be thick and the color of light honey.
• All the bread should become saturated with the syrup which will cause it to darken. When all the syrup is completely absorbed, remove the tray from the heat, and let it cool down.
• To serve, cut the "ekmek kadayıfı" in squares or triangles. The traditional way to garnish it is to put a thick layer of clotted cream between two layers of bread, but you can also put it on top instead. Sprinkle the top of the dessert with crushed nuts.

TAHINI BREAD TAHINLI EKMEK

Steps:

• Proof yeast in 1/8 cup warm water (I add 1 Tablespoon honey).
• Add sugar, scalded milk, and butter.
• Add flour; knead 5 minutes.
• Let rise until doubled; punch down; cut into 5 equal pieces.
• Roll out each piece until they are a thin round shape.
• While dough is rising, make filling by mixing tahini and sugar together.
• Spread the filling on each round equally.
• Roll up jelly-roll style.
• Let rest, covered with a damp cloth, for 30 minutes.
• Hold them at both ends of the roll and swing them to make them longer and thinner (That's what the recipe says.).
• Wrap them like a cinnamon roll.
• Place parchment paper on an oven tray; arrange dough on it.
• Brush with egg wash; sprinkle with sesame seeds.
• Let rest 10 more minutes (I am guessing until doubled).
• Preheat oven to 400 degrees Fahrenheit.
• Bake for 30 minutes.

EKMEK TURKISH BREAD

Steps:

• To make the starter: Place 1/2 cup flour and 1/4 cup water in a bowl with a lid; stir well. Cover and let sit at room temperature overnight. The next day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight. On the third day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight.
• To make the dough: In a large bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Break the starter into small pieces and add it to the yeast mixture. Stir in 4 cups of flour and salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Sprinkle a little flour over the dough and cover it with a dry cloth. Let it rise until doubled in size.
• Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes. Shape each piece into a tight oval loaf. Sprinkle two sheet pans with corn meal. Roll and stretch the two loaves until they are 15x12-inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let them rise in a warm place until doubled in size. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
• Bake in the preheated oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes. Loaves are done when their bottoms sound hollow when tapped. Let cool on wire racks before serving.