Turkish Sandwich Bread
8 servings (2 loaves) Are you looking for original sandwich bread? Turkish Sandwich Bread is a soft and flavorful recipe. This simple recipe makes two flatter loaves (about 2” tall) that are cut into quarters. You then simply cut a pocket into each quarter and fill it with your favorite ingredients. This is a... Read more ... tasty and original alternative to pita bread and can be used for serving gyros, hummus, or any kind of sandwich you desire. Read less x saved Tom the Chef Founder November 8, 2023 30 min.3 hours1/5 30 min. 3 hours 1/5 Ingredients: Dough 3 ⅓ cups of bread flour2 TBSP of granulated sugar1 TBSP of active dry yeasts2 TSP of salt1 ¾ cups of lukewarm milk (about 90 to 100°F) (preheat in kettle or microwave)3 TBSP of Extra Virgin Olive Oil 3 ⅓ cups of bread flour 2 TBSP of granulated sugar 1 TBSP of active dry yeasts 2 TSP of salt 1 ¾ cups of lukewarm milk (about 90 to 100°F) (preheat in kettle or microwave) 3 TBSP of Extra Virgin Olive Oil Tools: 1x Measuring Cups1x Measuring Spoons1x Piano Whisk1x Kitchen Mixer with Hook Attachment1x Bowl Scraper1x Baking Sheet with Parchment Paper or Silicone Matt1x Measuring Pitcher or Small Glass/Ceramic Bowl1x Silicone Brush1x Cooling Rack1x Plastic Wrap 1x Measuring Cups 1x Measuring Spoons 1x Piano Whisk 1x Kitchen Mixer with Hook Attachment 1x Bowl Scraper 1x Baking Sheet with Parchment Paper or Silicone Matt 1x Measuring Pitcher or Small Glass/Ceramic Bowl 1x Silicone Brush 1x Cooling Rack 1x Plastic Wrap Directions: Common mistake: A common problem is that the dough always seems sticky, especially during the final kneading process. This is why some bakers often panic and add extra flour. This is not a good way to go since the final baked product will end up denser than it should. It is very important to not add any more flour and instead knead as long as needed until the dough stops sticking to the bowl and becomes compact and flexible. 1. Dough: 1.1. Place into a kitchen mixer with hook attachment: 3 ⅓ cups of bread flour 2 TBSP of granulated sugar 1 TBSP of active dry yeasts 2 TSP of salt Briefly stir with a whisk just enough to combine all ingredients (about 1 minute). 1.2. Rising the dough: 1 ¾ cups of lukewarm water 3 TBSP of Extra Virgin Olive Oil Knead on low speed until all ingredients are partially incorporated (about 1 – 2 minutes). 1.3. Then increase speed to medium-high and knead until the dough is compact and stops sticking to the bowl (about 7 – 9 minutes). 2. Rising the dough: 2.1. Remove the bowl from the mixer and cover it with plastic. 2.2. Let it rise in a warm place until it has tripled in size (about 1 – 2 hours). 3. Shaping: Note: Work on a surface (countertop) that has no flour on it. 3.1. Place the dough on a work surface and separate the dough into 2 even pieces using a dough scraper. 3.2. Form each piece of dough into a compact dough ball by stretching it, which also stretches the gluten, with the dough scraper: 3.2.1. To stretch the dough, place the dough scraper at a slight angle against the bottom part of the dough (between the dough and the table). 3.2.2. Then, keeping one hand on the top of the dough, push the scraper so it slightly moves the dough on the surface. The dough will slightly roll and stretch at the same time. Repeat this step and each time rotate the bun about 90­° until the compact dough ball is shaped (about 2 – 3 times from each of the four sides). 3.2.3 Following this proofing process will turn these compact dough balls into flat Turkish bread loaves. 3.3. Place each of them on the baking sheet. 4. Proofing: 4.1. Prepare a brushing mixture by briefly hand whisking 1 egg with ¼ cup of milk in a small mixing bowl. 4.2. Then brush both balls (keep the rest for a second brushing). 4.3. Then let them proof in a warm place until both dough balls expand and turn into wide loaves with a 9–10” diameter (usually about 1–2 hours, but it can take longer if your dough ends up denser). 5. Baking preparation: 5.1. Set oven to 350°F. 5.2. Gently brush both loaves using the remaining brushing mixture. 5.3. Sprinkle with sesame seeds. 6. Baking: 6.1. Bake in a preheated oven until done (about 12 – 15 minutes). Rotate the baking sheets in the middle of baking. 6.2. Test with a toothpick. 6.3. Then cool on the cooling grate. 7. Final cutting: 7.1. When the bread is fully cooled, cut each into quarters. 7.2. Then, cutting from the tip of the bread, carefully cut a pocket (watch your fingers and do not put them in the way of the blade). You can increase the rising time for up to four hours based on your convenience. You can bake more Turkish bread than you need and freeze it for later usage (it stays great in the freezer for up to a half year). Defrost in only three hours. You can increase the rising time for up to four hours based on your convenience. You can bake more Turkish bread than you need and freeze it for later usage (it stays great in the freezer for up to a half year). Defrost in only three hours. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. 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