Turkish Cornbread Food

PORTUGUESE CORNBREAD

Steps:

• In a small bowl, sprinkle or crumble yeast and sugar over the lukewarm water. Let stand for 2 or 3 minutes, then stir to dissolve. Set the bowl in a warm, draft-free place for 8 to 10 minutes, or until yeast doubles in volume.
• Pulverize the cornmeal in a blender until fine.
• In a large mixing bowl, combine 1 cup cornmeal, salt, and boiling water. Stir vigorously until smooth. Stir in 1 tablespoon olive oil. Cool mixture to lukewarm. Stir proofed yeast into the cornmeal mixture. Gradually add 1/2 cup cornmeal and flour. Gather the dough into a ball, and place it in a greased bowl. Cover. Set it aside in a warm place for about 30 minutes, or until doubled in bulk.
• With a pastry brush, coat the bottom and sides of a 9 inch pie pan with remaining 1 tablespoon olive oil. Turn the dough out into pie pan, and cover. Let it rise in a warm place for another 30 minutes, or until it doubles in bulk again.
• Bake in the middle of a preheated 350 degree F (175 degree C) oven for 40 minutes, or until top is golden. Transfer to a rack to cool.

BAZLAMA - TURKISH FLAT BREAD

Steps:

• Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
• Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
• Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.
• Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.

TURKISH CORNBREAD

Steps:

• Preheat the oven to 425 degrees.
• Oil an 8" x 4" loaf bread pan or an 8" x 8" round cake pan.
• Sift together the flour, baking powder, sugar, salt, and cornmeal.
• Beat together the yogurt, eggs, and olive oil.
• Stir in the dry ingredients and mix well but don't overwork.
• Pour into the oiled pan and bake for 30 minutes, until the top is golden and the bread firm.
• Cool in the pan for 5 minutes, then transfer to a wire rack to cool another 15 minutes or more before slicing (for a loaf) or cutting into squares or wedges if baked into a cake pan.
• Storing: Cover the pan with foil, or keep leftover pieces in plastic bags.
• This bread does not freeze well.

TURKISH FLATBREAD

Steps:

• Dissolve yeast and sugar in warm water. Let stand in a warm place until frothy, about 10 minutes. Stir in flour. Cover sponge with plastic wrap and let rise for 30 minutes.
• Place flour in a large bowl and make a well in the center. Pour in sponge. Add 2 cups plus 2 tablespoons lukewarm water, olive oil, and salt. Gradually work in the flour to make a soft and sticky dough.
• Knead the dough on a floured surface for 15 minutes. Grease a large bowl with butter and add dough. Cover and let rise until doubled, about 1 hour.
• Divide dough into quarters. Cut each quarter into 10 pieces; shape each piece into a ball. Cover balls of dough and let rest for 30 minutes.
• Preheat the oven to 450 degrees F (230 degrees C). Line baking sheets with parchment paper.
• Shape each ball of dough into a circle by flattening dough and stretching it. Arrange 2 inches apart on the baking sheets.
• Bake in the preheated oven until puffed up and golden, about 10 minutes.

HOMEMADE TURKISH BREAD

Steps:

• Mix the sponge ingredients, except the flour together and set aside until foamy, about 15 minutes.
• Add the flour and combine well.
• Cover with a tea-towel or loosely with plastic wrap and set aside overnight. Don't cover the sponge tightly because the air inside with become anoxic and the yeast will die.
• The following day, mix the second lot of yeast, water and honey/sugar together until foamy then add the remaining ingredients except the sesame seeds or nigella seeds and egg then knead until the dough is smooth and very elastic.
• Add more flour if the dough is too wet. It should be slightly damp but silky smooth. About 20 Minutes.
• Once the dough is the right consistency, ball up and place in an oiled bowl covered with a tea-towel or loosely with plastic wrap for 3+ hours or until the dough has doubled in size.
• Punch down the dough then kneed again for another 10 minutes or so.
• Divide into six pieces and roll out to the desired shape, quite thinly and put on a greased baking tray and put in a warm place for an hour or more until the dough has risen significantly.
• Pre-heat your oven to 250ºC.
• Brush with an egg wash and sprinkle over the sesame or nigella seeds.
• Bake in the oven for 10-15 minutes until the crush is golden.

UN KURABIYESI - MELT IN THE MOUTH TURKISH SHORTBREAD COOKIES!

Steps:

• Preheat the oven to 160c.
• In a medium sized mixing bowl, cream 1/2 a cup of the icing sugar, the butter & the vanilla.
• Sift the flour and the baking powder, slowly add to the creamed butter. Mix well with a wooden spoon.
• One thoroughly combined, roll a teaspoonful of the dough at a time into balls. Place the balls on a baking tray lined with parchment or baking paper.
• Bake for 15-20 minutes, they should be cooked through - firm - but remain pale in colour.
• Dust the shortbread straight from the oven with some of the remaining icing sugar (sieved).
• Allow to cool, then just before serving dust again with the rest of the icing sugar.

TURKISH BREAD OR EKMEK

Steps:

• To make the starter:.
• Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well.
• Cover and let sit at room temperature overnight.
• The next day, add 1/2 cup flour and 1/4 cup water to the bowl.
• Cover and let sit at room temperature overnight.
• On the third day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight.
• To make the dough:.
• In a large bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
• Break the starter into small pieces and add it to the yeast mixture.
• Stir in 4 cups of flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
• When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Sprinkle a little flour over the dough and then cover it with a dry cloth.
• Let it raise until double in size.
• Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes.
• Shape each piece into a tight oval loaf.
• Sprinkle two sheet pans with corn meal. Roll and stretch two loaf until they are 15x12 inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let raise in a warm place until doubled in size.
• Meanwhile, preheat oven to 425 degrees F (220 degrees C). Bake in preheated oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes.
• Loaves are done when their bottoms sound hollow when tapped.
• Let cool on wire racks before serving.
• tip: its a good idea to dust a bit of flour or corn meal on the baking tray ;).