Setlu Ekmek......Turkish Victorian Milk Bread..

In my little Turkish Phase at the moment…

I love Turkish food but haven’t really explored their breads much apart from

the Simit, the Pide and Turkish Flat bread.

This bread is delicious and so simple to make.

Fast and tasty!

Nice long life , I was still eating it after 4 days and it had been mistakenly stuck in the fridge.

Moist, tasty, milkish….

Lovely as toast for breakfast.

Divine with avocado and tomatoes…

You could use poppy seeds for a mix up.

Victorian Milk Bread.

3 tsp yeast

2 tsp sugar

1 & 1/2 cups of warm milk

4 cups of bakers flour/high-grade/ bread flour.

Pinch of Salt.

Sesame seeds for top of bread (optional).

Warm milk and add in sugar.

Stir well and add in dried yeast to milky sugar mix.

Combine Ingredients and allow to stand for 10-15 minutes until frothy.

Combine flour and salt while yeast is activating.

Stir milk mix into flour and form a dough.

Knead for 6-8 minutes until a smooth dough is formed.

Put dough in a clean oiled bowl, cover and allow to rest for an hour.

After an hour, knock back and allow to rise again, covered for an hour.

Grease a loaf or bread tin.

Remove dough from the bowl after the 2nd rise and shape into loaf tin.

Cover and allow to sit until dough reaches the top of the tin.

Pre heat oven to 200 Celsius.

Gently brush bread with beaten egg glaze and sprinkle on sesame seeds.

Place in oven and bake for 35-45 minutes.

Remove from oven and allow to cool slightly.

Turn out bread on a wire rack and allow to cool before slicing.

Delish!!

 Did you think this was greedy?

Have you tried Black Bolzanese Rye Bread?

or the Greedy Pumpernickel?