(2 loaves)

1 tbsp. sugar
2 tsp. salt
2 packages active dry yeast
cornmeal
5 cups all-purpose flour
1 tbsp. butter
water
salad oil
1 egg white

In large bowl, combine sugar, salt, yeast and 2 cups flour. In
1-quart saucepan over low heat, heat butter and 1-3/4 cups water
until very warm (butter doesn’t need to melt).

With mixer at low speed, gradually beat liquid into dry
ingredients until just blended. Increase speed to medium, beat 2
minutes.

Beat in 1/2 cup flour to make thick batter. Continue beating
mixture at medium for 2 minutes. Scrape bowl often with spatula.
With wooden spoon, stir in enough additional flour (about 1-3/4
cups) to make a soft dough.

Turn dough onto floured surface, knead until smooth and elastic,
about 10 minutes, adding flour while kneading.
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Grains: Bread to Börek
Simit: a sesame-bread treat

The foundation of Turkish food is, if anything, the dough made of wheat flour. Besides “ekmek” - the ordinary white bread, “pide” - flat bread, “simit” - sesame seed rings, and “manti” - dumplings, a whole family of food, called “börek,” made up of thin sheets of pastry falls into this category The bakers of the Ottoman period believed that after his expulsion from the Garden of Eden Adam, the Patron Saint of Bakers, learned how to make bread from the Archangel Gabriel. Obviously, the secret is still held dearly by present-day Turkish bakers; no other bread tastes as good as everyday Turkish bread. One realizes the wonderful luxury of Turkish bread only upon leaving the country This blessed food is enjoyed in large quantities and is respected by all, rich and poor, simple and sophisticated. Every neighborhood has a bread bakery that produces the golden, crisp loaves twice a day morning and afternoon, filling the streets with their irresistible and wholesome aroma. People pick up a few loaves on their way home from work, and end up eating the crisp ends by the time they get there. After a hard day’s work, holding the warm loaf is the best reward, convincing one that all is well.

Ekmek, pide and simit are meant to be eaten the same day they are baked, and they usually are. The leftover ekmek goes into a variety of dishes, becomes chicken feed, or is mixed with milk for the neighborhood cats.

Manti, dumplings of dough filled with a special meat mix, are eaten with generous servings of garlic yogurt and a dash of melted butter with paprika. This is a meal in itself as a Sunday lunch affair for the whole family to be followed by an afternoon nap.
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Grain Bread (Machine)

Serving Size : 1 Preparation Time :0:00
Categories : Breads Abm
Amount Measure Ingredient — Preparation Method

2 1/4 teaspoons Dry yeast
1 1/2 cups Whole wheat flour
1 cup Bread flour
1 teaspoon Salt
1/2 cup Crumbled 7-grain cereal Flakes
3 tablespoons Nonfat dry milk
1 tablespoon Unsweetened cocoa powder
2 tablespoons Butter/margarine
1/8 cup Dark molasses
1 cup Plus 3 T plus 2 t warm
(105ø-115ø) water

Add ingredients in the order listed.
All ingredients must be at room temperature, unless otherwise noted.

Select whole grain and baking control for light. Press start.

50% Whole Wheat Bread

Serving Size : 22 Preparation Time :0:00
Categories : Breadmaker
Amount Measure Ingredient — Preparation Method

INGREDIENTS

1 2/3 cups Whole wheat flour (8 oz)
1 2/3 cups Bread Flour (8 oz)
1 1/2 tablespoons Milk — dry powder
1 1/2 teaspoons Salt
1 1/2 tablespoons Butter or Oil
1 1/2 tablespoons Molasses
1 3/8 6 c Water (11-1/2 oz)
Bread Recipes Page 4 of 151
e-book://Pages/bread_recipes.htm 2/16/2003
1 1/2 teaspoons Dry yeast

DIRECTIONS:

Place ingredients in pan according to instructions with your machine.

100% Whole Wheat Bread for Bread Machine
Recipe By :
Serving Size : 8 Preparation Time :0:00

Categories : Abm Breads
Amount Measure Ingredient — Preparation Method

—–REGULAR LOAF—–

1 cup Water
2 1/2 cups Wheat bread flour
1 1/4 tablespoons Dry milk
1 teaspoon Salt
1 1/2 tablespoons Butter
1 1/4 tablespoons Honey
1 tablespoon Gluten
2 teaspoons Molasses
1 1/2 teaspoons Fast-Rise yeast *** OR ***
2 teaspoons Active-Dry yeast
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