Monday, April 13, 2009

Victorian Milk Bread (Sutlu Ekmek)

2 tsp dry/instant yeast
1 tsp sugar
1 ½ cups luke warm milk
3 ¾ cups bread flour
1 ½ tsp salt to taste

Glaze:
1 egg
1 tbsp milk
Sesame seeds

Add yeast and sugar into 1/2 cup of milk in a bowl. Leave for 5 minutes; stir to dissolve. Mix flour and salt in large a bowl. Make a well in center and pour in dissolved yeast. Mix in flour. Stir in reserved milk to form a sticky dough. Turn dough out onto lightly floured surface. Knead dough until smooth and elastic, about 8-10 minutes.

Put dough in a clean bowl and cover with a towel or cloth. Let rise for 45-60 minutes in a warm place. Punch down, cover and let dough rise again until doubled in size about 45 minutes.
Grease an 8 x 4 x 2 1/2 inch loaf pan. Shape dough into a long loaf (see the picture).
Place shaped dough in greased loaf pan. Cover with towel/cloth. Leave for a rest until dough is 1 inch above the top of pan, about 1 hour.
Brush top of loaf with egg glaze and sprinkle sesame seeds. Bake in preheated 400F (200 C) oven for 40-45 minutes until golden. After taking the bread out of the oven cover it with a towel/cloth to keep it soft and warm.
Serve warm and enjoy Victorian Milk Bread with butter or cream cheese.
ENJOY
P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough.
TURKCE
2 tatli kasigi kuru/instant maya
1 tatli kasigi seker
1 ½ su bardagi ilik sut
3 ¾ su bardagi ekmek unu
1 ½ tatli kasigi tuz

Uzeri icin:
1 yumurta
1 yemek kasigi sut
susam

Bir kasede ½ su bardagi ilik sutu, seker ve mayayi karistirin. Mayanin cozunmesi icin 5 dakika bekletin. Genis bir kasede un ve tuzu karistirin, ortasina bir cukur acin. Cukura cozunen maya karisimini dokun. Un ile karistirip geri kalan ilik sutu ilave edin. Hamuru unlanmis bir yuzeye alin ve puruzsuz ve elastic bir hamur elde edene dek yaklasik 8-10 dakika yogurun.
Hamuru temiz bir kaseye alin ve uzerini temiz bir havlu/bez ile ortun. 45-60 dakika boyunca kabarmasi icin ilik bir ortamda bekletin.Daha sonra havasini cikarmak icin nazikce bastirin, ortun ve tekrar hacimce iki katina cikana kadar bekletin (yaklasik 45 dakika).
20x10x6 cm’lik bir dikdortgen kalibi yaglayin. Hamura uzun bir ekmek sekli verin (resime bakiniz). Yaglanmis kaliba yerlestirin ve uzerini havlu/bez ile ortun. Hamur kalibin uzerinden yaklasik 2 ½ cm kadar yukselene dek bekletin (yaklasik 1 saat).
Uzerine yumurtali sut karisimini surun ve susam serpin. Onceden isitilmis 200 C (400 F) firinda 40-45 dakika uzeri kizarana dek pisirin.
Ekmegin yumusak ve sicak kalmasi icin; firindan cikarinca, uzerini havlu/bez ile ortun.
Sutlu Ekmek sicacikken, tereyagi ve krem peynir ile tadini cikarin.
AFIYET OLSUN
NOT: Hamuru yogurmak ya da dinlendirmek icin metal kap kullanmayin. Metal, hamurun yapisina zarar verir.


Ana Sayfaya Don

1 comment:

Ali Burak Aktan said...

Çok teşekkürler,emeğinize sağlık işime çok yaradı