Aliyeva Sabina Aliyeva Professor Jesse Peterson ENGL 1010 Salt Lake Community College March 30, 2015. Traditional Turkish Bread There are many recipes to make the bread, but traditional Turkish bread is looks and tastes different from the bread that we buy in the grocery store. The tradition of baking bread is going back to our ancestors, and this tradition was passed on through the generations. Even today in our family we make our own bread, and rarely buy it from the store. I learned how to make the bread from my grandmother. At the age of fifteen I was baking bread for our family, and was doing it very well. Making good bread is all about experience, more you make better you get at it. The recipe of this bread is simple, and does not require any special ingredients. We need about 3 lb. of flour, yeast, salt and warm water. 1
Welcome message from author
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
Aliyeva
Sabina Aliyeva
Professor Jesse Peterson
ENGL 1010
Salt Lake Community College
March 30, 2015.
Traditional Turkish BreadThere are many recipes to make the bread, but traditional Turkish bread is looks
and tastes different from the bread that we buy in the grocery store. The tradition of baking bread is going back to our ancestors, and this tradition was passed on through the generations. Even today in our family we make our own bread, and rarely buy it from the store. I learned how to make the bread from my grandmother. At the age of fifteen I was baking bread for our family, and was doing it very well. Making good bread is all about experience, more you make better you get at it. The recipe of this bread is simple, and does not require any special ingredients. We need about 3 lb. of flour, yeast, salt and warm water.
1
Aliyeva
First, we need to prepare the yeast, for that we take one tea spoon of dry baking yeast and one spoon of sugar, and put it in the cap by adding a little warm water. Place the cap in a warm spot and let it grow for 3-5 minutes, how it shown on the next picture.
Second step is to mix the dough, for that we take grown yeast and warm water add it to the flour by mixing all together. Do not forget to add salt, we will need about one table spoon of salt for 3 lb. of flour. All this process is done by hand, the mixing of the dough is very important step in making the bread. The softness of the bread will depend on the consistency of mixed dough, softer the dough softer the bread, but you do not to make the dough too soft.
2
Aliyeva
The consistency of dough should be medium soft. After the dough is mixed it should be covered with a warm cloth and placed in a warm spot for about one hour to let the dough grow as it shown in the next picture.
The actual difference between Turkish bread and regular bread is in the process of making and formation of the bread. The next thing that we do is to cut the dough in small pieces about 3/4 pound each and mix them into small circle shapes as it shown on next two pictures.
3
Aliyeva
Then we flatten the dough circles into round shape plates in thickness of about one inch by pushing fingers from middle to outside edge of the shape. Than we poke holes in the bread scratch by using a special tool or you can use regular fork. After we take the bread scratch and flip it upside down, and put it in warm spot for fifteen minutes, as it shown in next two pictures.
The next step is to heat up the oven to 500 F, and put the bread scratch in to the baking pans and brush it with the scrambled egg as it shown on next two pictures, this gives nice crispy look to the bread.
4
Aliyeva
Check the bread and turn it around in the oven for every 3 – 4 minutes. In 15-20 minutes the bread is should be ready.
Remove the bread from pan and place it under the cloth for 20 minutes, it will cool down slowly and make the bread softer.
Enjoy your own baked bread!
5
Aliyeva
Work Cited
Aliyeva Sabina. Photographs. March 20. 2015.
6
Related Documents
