Turkish Bread
Ingredients
Dough
6 cups bread flour (about 750g)
2½ cups warm water (590ml)
1 tablespoon active dry yeast (9g)
2 tablespoons sugar (25g)
4 tablespoons olive oil (60ml)
1¼ tablespoons salt (22g)
Topping
1 egg yolk
½ cup sesame seeds (about 70g)
Instructions
Step 1: Activate the Yeast
In a large mixing bowl, combine the warm water, yeast, and sugar.
Stir gently and let the mixture sit for 5–10 minutes until the yeast becomes foamy.
Step 2: Make the Dough
Add the bread flour, olive oil, and salt.
Mix until a dough forms, then knead for 8–10 minutes until smooth, soft, and elastic.
Place the dough in a lightly oiled bowl and cover.
Allow the dough to rise in a warm place until doubled in size, approximately 1–1½ hours.
Step 3: Divide and Shape
Punch down the dough and transfer it to a lightly floured surface.
Divide the dough into 2 equal portions.
Shape each portion into a round or oval loaf and place them on a parchment-lined baking sheet.
Cover loosely and allow the loaves to rise again for 1 to 1½ hours, or until noticeably puffy.
Step 4: Add the Topping
Preheat the oven to 370°F (188°C).
Brush the tops of the loaves with the egg yolk.
Generously sprinkle the sesame seeds over the surface, gently pressing them onto the dough if needed.
Step 5: Bake
Bake for 25–30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
If desired, rotate the baking sheet halfway through baking for even browning.
Step 6: Cool and Serve
Remove the bread from the oven and transfer to a wire rack.
Allow the loaves to cool before slicing.
Serve with butter, cheese, soups, stews, or use for sandwiches.
Baker's Notes
For a softer crust, brush the warm loaves lightly with olive oil after baking.
A sprinkle of black sesame seeds can add extra flavor and visual appeal.
Store in an airtight container for up to 3 days or freeze for longer storage.
Yield
2 medium loaves of Sesame Bread