Pide (Turkish Bayram Bread)

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* Exported from MasterCook *

 

Pide (Turkish Bayram Bread)

 

Recipe By : " Serving the Guest: A Sufi Cookbook " by Kathleen Seidel

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup warm water -- at skin temperature

2 tsp. yeast

3 tbsp. sugar

4 tbsp. butter

3/4 cup milk

4 3/4 cups all purpose flour

1 tbsp. salt Topping:

1 egg

1 tbsp. milk

3 tbsp. sesame seeds

1 1/2 tsp. fennel seeds

 

Sprinkle the yeast over the warm water in a small bowl. Melt the butter in a

small saucepan over low heat, then stir in the milk and sugar and warm to skin

temperature.

 

Combine the flour and salt in a large mixing bowl. Make a well in the center,

then pour in all of the liquid ingredients. Stir until the mixture forms a dough

that pulls away from the sides of the bowl. Turn out the dough onto a lightly

floured surface and knead for 10 minutes or more, until the dough is smooth and

resilient. Clean out the mixing bowl, butter it lightly, and return the dough to

the bowl. Cover and let rise for 1-1/2 hours.

 

Punch down the dough, knead it briefly, then form it into a tight ball. Place

the ball in the center of a lightly buttered 12 " round baking dish, then flatten

the dough until it covers all but 1 " around the edge of the dish. Cover with a

clean damp towel and let rise again for another hour.

 

 

Preheat the oven to 375°F.

 

Beat together the egg and milk, then gently brush it over the surface of the

dough, the sides as well as the top. (Save any excess egg wash for another

project.) Evenly sprinkle the sesame and fennel seeds over the dough, and pat

them down gently with dry hands so that they will adhere to the egg wash. (Be

careful not to deflate the dough.) Using a sharpknife or razor blade, make

several shallow cuts in a pleasing pattern over the surface of the bread.

 

Bake the loaf for 40 minutes, or until it turns a golden brown.

Transfer to a wire rack to cool completely before serving.

 

Total time 5 hours

Dough preparation 1/2 hour

Rising 2-1/2 hours

Baking 1 hour

Cooling 1+ hours

 

Cuisine:

" Turkish "

Copyright:

" 1999, 2000 "

 

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Per Serving (excluding unknown items): 927 Calories; 71g Fat (67.0%

calories from fat); 21g Protein; 58g Carbohydrate; 7g Dietary Fiber; 338mg

Cholesterol; 638mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat;

1 Non-Fat Milk; 13 1/2 Fat; 2 1/2 Other Carbohydrates.

 

NOTES : Not to be confused with the pocket bread, pide is a sweet round

loaf fragrant with sesame and fennel.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

 

 

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