* Exported from MasterCook *
Bread, Turkish Pide
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Bread Bakers Mailing List low fat
Yeast Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 ounce Compressed yeast
3 1/2 fluid ounces Water -- cool
2 pounds Bread flour
3 1/2 ounces Light Rye flour
10 grams Dough conditioner (optional)
20 grams Salt
20 1/2 fluid ounces Water -- (temperature controlled)
3/4 ounce Cake flour
7 fluid ounces Water -- hot
2 ounces Eggs
Sesame seeds -- as needed
Make the sponge by dissolving the compressed yeast in the cool water
in a mixer fitted with a dough hook. Add 7 oz (210 grams) of the
bread flour. Mix for 5 minutes at medium speed. Cover the sponge and
let it ferment at room temperature until active and bubbling,
approximately 3 hours.
Add the remaining ingredients to the sponge. Mix on low speed to
combine all the ingredients, approximately 3 to 4 minutes. Stop the
machine and scrape down the sides of the bowl. Knead the dough on
medium speed until fully developed, 7 to 10 minutes.
Scrape the dough onto a lightly floured workbench. Cover and ferment
the dough for 30 minutes. Divide the dough into three uniform pieces.
Round the dough, cover and bench rest for another 20 minutes.
Flatten the portioned dough on a cornmeal-dusted workbench into a 12"
(30 cm) diamond pattern on the surface of the bread.
Place the dough on paper-lined sheet pans. Beat together the cake
flour, hot water, and eggs in a small bowl until lump free. Brush
this wash over the loaves. Sprinkle the loaves with sesame seeds.
Proof until doubled in bulk, approximately 30 to 40 minutes.
Bake at 450F (230C) until dark golden brown, 12 to 15 minutes. Cool on racks.
Source:
"Yeast Breads"
Copyright:
"(c) 2005 by Prentice-Hall, Inc."
Yield:
"3 Loaves"
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Per Serving (excluding unknown items): 106 Calories; 1g Fat (5.4%
calories from fat); 4g Protein; 21g Carbohydrate; trace Dietary
Fiber; 7mg Cholesterol; 219mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 0 Fat.
NOTES : Method: Sponge
Fermentation: Sponge 3 hours. Final dough, bench rest 50 minutes.
Proofing 35 minutes.