So this month I got well ahead of myself and made the challenge almost week for the deadline instead of on the day!

The bread we baked was Turkish Pide and the challenge was hosted by Mrs Ergul.

I had a bit of fun with the US measurements getting muddled and almost using a whole stick of butter instead of half. But I got there in the end. The bread was really easy to make and very tasty. Mrs Ergul says the dough might be very wet but mine actually started off quite dry so I had to add more water to get it fairly sticky. I used my usual kneading technique of short gentle kneads spaced out through the rising.

To go with the bread I made some Turkish inspired kebabs (minced beef, chilli, cumin and coriander), some minty yoghurt and some tomato and onion salad. It was very yummy and I think they bread’s soft texture would be great with burgers. We used up the rest of the bread with dips the next day.

Here’s the method as given to us my Mrs Ergul (with some UK annotations by me):

Ingredients:

4 cups (to 5 cups) All Purpose Flour (ie plain flour, I only needed 4 cups and I used a cup measure as I have a set. 1 cup is approx 130g of flour)
1 and 3/4 cups Warm Water (1 cup = 236ml)
1/2 stick Butter ( melted ) (1 stick = 113g)
1/2 tablespoon Instant Yeast
1 tablespoon Sugar
1/2 tablespoon Salt

Topping:

Black and White Sesame Seeds (I used cumin seeds as I didn’t have sesame seeds)

In a large mixing bowl, mix all of the dry ingredients
Add melted Butter and Warm Water into this mixture and knead
The dough should be sticky
Cover the bowl with a plastic wrap and keep it in a warm place for rising
Let the dough rise to double its size
Knead the dough again until it is bubble free
Place a parchment paper on a 13″ by 10.5″ baking tray
Take the dough to the tray and make it flat with your hands until it cover all of the surface of the tray
Dampen your hands with Water if the dough stick to your hands on this step
Then take a knife and give the dough square shapes going deep down
Sprinkle some Sesame Seeds on top
Preheat the oven to 350F (R4/180C)
Let rise the dough for half an hour
Bake it for 30 minutes or until the color of pide turns light brown
Take the pide out of the oven and let it cool for 20 minutes and cover it with a clean kitchen towel to keep it soft