I wish I had discovered this recipe 20 years ago! This Turkish-style homemade bread is soft, fluffy, lightly golden, and perfect for breakfast, sandwiches, or serving alongside soups and stews.
🥖 Ingredients
For the dough
- 200 ml warm water
- 200 ml warm milk
- 2 tablespoons sugar
- 8 g (about 2¼ teaspoons) dry yeast
- 3 tablespoons wheat flour, for the yeast mixture
- 1 egg
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- Approximately 500–550 g all-purpose or bread flour
For the top
- 1 egg yolk
- 1 tablespoon milk
- Sesame seeds, optional
👩🍳 Step-by-Step Instructions
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1. Activate the yeast
In a large bowl, combine the warm water, warm milk, sugar, and dry yeast.
Whisk well until the yeast is dissolved.
Add 3 tablespoons of wheat flour and mix thoroughly until there are no lumps.
Cover the bowl with a clean kitchen towel and let it rest for 15 minutes.
2. Add the wet ingredients
After 15 minutes, the mixture should look slightly foamy.
Add the egg and vegetable oil. Mix until well combined.
3. Add the flour
Gradually add the flour while mixing.
Add the salt and continue mixing until a soft dough begins to form.
Don’t add all the flour at once—you may need slightly more or less depending on the flour and humidity.
4. Knead the dough
Transfer the dough to a lightly floured surface.
Knead for approximately 8–10 minutes, until the dough becomes smooth, elastic, and soft.
The dough should remain slightly tacky but should not stick heavily to your hands.
5. Let the dough rise
Place the dough in a lightly oiled bowl.
Cover with a kitchen towel or plastic wrap and leave it in a warm, draft-free place for approximately 1 hour, or until doubled in size.
6. Shape the loaves
Gently press the dough down to release excess air.
Divide it into 2 equal portions.
Shape each portion into a long loaf and place them into parchment-lined loaf pans.
7. Make the characteristic cuts
Using a sharp knife or dough cutter, make several shallow diagonal cuts across the top of each loaf.
These cuts will create the beautiful pattern seen on the finished bread.
8. Second rise
Cover the loaves and let them rest for another 30–40 minutes, until noticeably puffy.
9. Brush with egg wash
Mix the egg yolk with 1 tablespoon of milk.
Brush the tops of the loaves gently with the egg wash.
Sprinkle with sesame seeds if desired.
10. Bake
Preheat the oven to 180°C (350°F).
Bake the loaves for approximately 25–35 minutes, or until they are beautifully golden brown and cooked through.
11. Cool
Remove the bread from the pans and place it on a wire rack.
Allow it to cool for at least 20–30 minutes before slicing. This helps the inside finish setting while keeping the bread soft.
✨ Tips for Extra-Fluffy Bread
- Make sure the milk and water are warm, not hot, so you don’t damage the yeast.
- Don’t add too much flour—the dough should be soft and slightly tacky.
- Give the dough enough time to rise properly.
- Knead thoroughly to develop the gluten.
- For an extra-soft crust, lightly brush the freshly baked bread with butter while still warm.
The result? Soft, airy bread with a beautiful golden crust—the kind you’ll want to make again and again. 🍞❤️
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