Tahini Bread Tahinli Ekmek Recipes

Steps:

• Proof yeast in 1/8 cup warm water (I add 1 Tablespoon honey).
• Add sugar, scalded milk, and butter.
• Add flour; knead 5 minutes.
• Let rise until doubled; punch down; cut into 5 equal pieces.
• Roll out each piece until they are a thin round shape.
• While dough is rising, make filling by mixing tahini and sugar together.
• Spread the filling on each round equally.
• Roll up jelly-roll style.
• Let rest, covered with a damp cloth, for 30 minutes.
• Hold them at both ends of the roll and swing them to make them longer and thinner (That's what the recipe says.).
• Wrap them like a cinnamon roll.
• Place parchment paper on an oven tray; arrange dough on it.
• Brush with egg wash; sprinkle with sesame seeds.
• Let rest 10 more minutes (I am guessing until doubled).
• Preheat oven to 400 degrees Fahrenheit.
• Bake for 30 minutes.

Steps:

• In a large bowl, combine flour, salt and butter. Mix lightly with your fingertips until dough forms pea-sized pieces. Stir in milk and lightly knead until dough forms a ball. Transfer dough to a buttered bowl, cover with plastic wrap, and let rest 1 hour.
• On a lightly floured board, shape dough into a log and divide into 8 pieces. Roll each piece into a ball and place on the floured board under a slightly damp towel for 30 minutes.
• Stir together the tahini, maple syrup and melted butter, and set aside.
• Roll four of the dough balls into 7-inch rounds, and coat the surface of three of the rounds with a thin layer of the tahini mixture and stack them on top of each other. Place the fourth, uncoated round on top and press the edges together to seal the stack. Place a towel over the top and repeat process with remaining four dough balls. (You should have extra tahini mixture left over). Let them rest for 30 minutes.
• Place one of the stacks on a lightly floured board, sprinkle with a little flour and gently roll into a larger 9-inch round, about 1/4-inch thick. Spread half of the remaining tahini mixture over the top, and roll up like a jelly roll. Use a sharp knife to cut into 4 pieces and place them under a towel. Repeat with remaining round. Let them rest for 15 minutes, then roll each piece of dough into a 6-inch square.
• Heat a cast iron skillet or griddle over medium heat and brush lightly with the melted butter. Place one square of dough in the skillet and cook for about 1 minute, or until dough begins to bubble and turn light brown. Brush bread lightly with melted butter, flip and bake other side for 30 seconds to a minute, or until slightly crisp on the outside but still soft. Transfer bread to a plate, cover with foil to keep warm, and cook remaining bread.
• Serve hot, drizzled with warm maple syrup.

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 ;).

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.