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.
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Tom Founder
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.
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 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).
Then increase speed to medium-high and knead until the dough is compact and stops sticking to the bowl (about 7 – 9 minutes).
Remove the bowl from the mixer and cover it with plastic.
Let it rise in a warm place until it has tripled in size (about 1 – 2 hours).
Note:
Work on a surface (countertop) that has no flour on it.
Place the dough on a work surface and separate the dough into 2 even pieces using a dough scraper.
Form each piece of dough into a compact dough ball by stretching it, which also stretches the gluten, with the dough scraper:
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).
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).
Following this proofing process will turn these compact dough balls into flat Turkish bread loaves.
Place each of them on the baking sheet.
Prepare a brushing mixture by briefly hand whisking 1 egg with ¼ cup of milk in a small mixing bowl.
Then brush both balls (keep the rest for a second brushing).
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).
Set oven to 350°F.
Gently brush both loaves using the remaining brushing mixture.
Sprinkle with sesame seeds.
Bake in a preheated oven until done (about 12 – 15 minutes). Rotate the baking sheets in the middle of baking.
Test with a toothpick.
Then cool on the cooling grate.
When the bread is fully cooled, cut each into quarters.
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).
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