Lavish Bread - Turkish
1 pk Yeast (1/4 oz or 7 g)
2 c Warm water
2 tb Sugar
5 1/2 c All purpose flour
2 tsp Salt
Mix the yeast, water and sugar in a large mixing bowl. Add the flour and salt
and mix until it forms a well-blended but somewhat soft dough. Knead the dough
by hand or machine. If by hand, turn it out on a floured board and work it until
it is smooth and elastic, approximately 10 minutes. If using a dough hook on an
electric mixer, knead the dough at the slowest speed for about 5 minutes.
Pat the dough into a ball and put it into a slightly oiled bowl. Cover the dough
with a kitchen towel and set it in a warm, draft-free place to rise until the
dough has doubled in bulk, about 30 to 40 minutes.
When the dough has doubled, turn it out on a floured board, punch it down,
and knead it again until there is no air left in it. Divide the dough into 8
round mounds, place them on the board, cover again with a towel, and let rise
until almost doubled, about 30-minutes.
While the dough is rising, preheat the oven to 450F. Position a rack as close as
possible to the oven bottom. Flour a 12x15-in
When the 8 mounds of dough have risen, roll them out, one piece at a time into
rectangles about 12x15 inches (the size of a standard
sheet pan) and about as thin as for a pizza. Puncture the entire surface at
1/2-inch intervals with the tines of a roasting fork.
Bake the breads, one at a time, for 6 to 8 minutes, or until the tops are
lightly browned. Remove each finished bread to a wire rack to cool and continue
baking the remaining breads until all 8 are finished. During the baking, if any
large bubbles start to puff up, puncture them immediately with a fork.
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