METHOD
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- Make a village bread dough but in order to shape the bread more easily, use less water to produce a slightly firmer dough
- Strew a liberal amount of sesame and black cumin seeds on to your table or bread board
- Take a piece of the dough and roll it backwards and forwards over the seed mixture to form the traditional sausage like shape of the çörek bread
- Take a knife and slash the bread at intervals across its width
- Leave covered in a warm place to prove for 1-2 hours. while the bread is proving, preheat your oven
- Cook the breads for 30-45 minutes until a light golden colour.
İNGREDİENTS
- 10 kg flour
- Home made yeast
- 2 tablespoons aniseed
- 1 small spoon powdered cinammon
- 2 glasses sesame seeds
- ½ glass black cumin seeds
- Water as required
Bon Appetit