I saw this video on FB last week. A baker from Turkey demonstrated making these small, round, enriched bread loaves. The method was so simple and the final product so beautiful I couldn’t resist trying my hand.
The video was in the baker’s language, but it was captioned either with automatically created captions (I hope) or by someone who was very obviously neither a baker or a native English speaker. In honesty, the computer’s, or human translator’s, mastery of English is far better than my translation to any language other than igpay -atinlay.
Luckily, and oddly, the recipe ingredients were listed below the video. Oddly in that they were listed in US and Metric units. The method was pretty standard and required little adjustment. I made a few modifications to the original recipe. I mixed and kneaded the down in my stand mixer, rather than my hand. I divided the dough into 7 pieces of 150g each. Next time, I will make each 175g and make 6 loaves as reflected below. This batch of loaves were 5” diameter and 2/5” high. I would like them a little bigger, maybe 6×3”.
The cutting board in this photo was made by my father, or me, I cannot remember, but it is still our day to day cutting board ‘lo these 40+ years.
Enriched Bread – Small Round Loaves
• 200 ml warm milk
• 200 ml warm water
• 10 g (1 Tbl) sugar
• 10g (1 Tbl) instant yeast
• 30 g (2 Tbl) melted butter
• 600g (5 cups) flour
• 8 g (1 tsp) salt
• 25g butter cut in strips to lay on cut rolls before baking
- Add milk, water, sugar and yeast to the bowl of a stand mixer and mix until combined
- Add 300 g flour,butter, salt and mix
- Add remaining 300 g of flour and knead until a smooth dough forms, about 8 minutes.
- Form the dough into a ball and place in an oiled bowl. (I spray olive oil into the stand mixer bowl.)
- Cover and let rise for 45 min
- Gently deflate the dough and divide into six 175g pieces
- Roll each piece into a ball, tensioning the surface by rolling with a cupped hand on a clean surface. Each ball should be approx 3” diameter
- Pat each ball down to flatten and place, well spaced, on a parchment paper lined baking tray. Oven spring will double the size of the loaves
- Cover and let rise for 15 – 20 minutes until it passes the poke test
- Dust lightly with four, cut a deep slash all the way across the ball with a lame or razor blade or very sharp knife.
- Lay a strip of butter, about 0.5”x0.5”x3” long in each slash. (Cut a stick of butter lengthwise into ninths.
- Bake in a preheated over at 400F for 25 min.