Another week, another night in Arbutus Breads learning all their secrets to the tastiest breads in Ireland! This week we made two breads that were definitely my favourites so far. We made a Turkish Pide bread, and also a Saffron & Almond sweet bread (will blog this later). These were both so good that I ate both loaves in their entirety on my own over the following two days.. I know, I’m a greedy guts!
The Turkish Pide was absolutely delicious. We were taught how to make this bread from Sukru, a third generation Turkish baker that has worked at Arbutus for over ten years. This guy is amazing… he was kneading dough two at a time.. one in each hand!
This recipe makes three loaves and is perfect for tear and share, great for parties with dips. The Turks often stuff these as well. I think I will try stuffing one of mine with a minced lamb mixture and drizzle it with mint yoghurt. They are also great toasted with cheese and other treats in the centre.
Apparently this delicious bread is traditionally eaten at the end of Ramadan sprinkled with sesame and sweet onion seeds. Bakers from outside of Istanbul travel to the capital for the month and earn three times their usual salary to supply the demand! People will queue for hours to make sure that they get a loaf. Honestly, I can’t imagine a better way to break a fast than with a torn piece of this delicious flat bread.
Ingredients (3 loaves):
1 kilo white bread flour
100g fresh yeast if proving for just 1 hour (You only need 50g fresh yeast if proving for three hours which is preferable)
50g butter melted (or 100g melted butter if you don’t use the sourdough starter listed below)
50g sourdough starter
500g fresh whole milk
18g salt (add at end of mixing)
1. Mix all ingredients in a food mixer (or bowl if working by hand) for four minutes on a low speed and then four minutes on a high speed. If mixing and kneading by hand, knead gently for about 10 to 15 minutes until it all comes together.
2. Leave it to rest for 1 hour in a bowl covered with a towel before cutting and shaping. After resting, cut the dough into three equal pieces. Knead very lightly of a minute or two using the palm of your hand until the dough comes together to form a nice little ball. Leave rest for another 10 minutes.
3. On a lightly floured surface flatten the dough with your outstretched fingers until you have a nice disk shape. Then make the pattern on the bread by using your fingers to imprint four lines vertically and horizontally on the loaf. Then join up these lines to create a circular rim. Look at the photos below for guidance. Place the bread over the backs of your hands and give it a little spin (you will feel very cool doing this) like you see people doing in pizzerias.
4. Sprinkle with sesame and sweet onion (or nigella) seeds. You can get these in health shops and they make such a difference, they’re really fragrant and delicious. Mist the dough lightly with a little water. Place in a hot oven preheated to around 220C for about 10 minutes or so, you want it lightly golden on top, but not too crusty as this is meant to be a light soft bread.