If you’re anything like me, you HATE stale bread. As in, please-dont-make-me-put-this-in-my-mouth HATE. But with summer upon us, bread goes stale in a matter of a day or two.
Sure, you can turn it into croutons or bread crumbs, but that only gets you so far. If you want to get rid of multiple loaves of bread (or just one), you can go for ekmek kızartması or…
Basically the regular recipe for fried köfte, but instead of meat use bread! It may sound weird at first, but it’s so close to a fritter I can’t help but love it :). Great for breakfast, lunch, dinner, snacks for guests, the sky is the limit! Just be careful with the salt…
Ingredients 1 loaf stale bread, torn to pieces and moistened in water
1 tbsp flour
50-100g grated tulum cheese (or any cheese), as you prefer
Cumin to taste
Black pepper to taste
Parsley to taste, chopped
Salt to taste (your cheese may be salty so be light with your salt)
Sunflower oil for frying
Anything you think sounds good, because no one can tell you what to do!
1. Tear your bread apart and soak it in water. Squeeze out the excess and place the bread in a bowl.
2. Add all the other ingredients, kneading it like a dough (as described in the köfte recipe). This should be really soft and blended!
3. If needed, an extra egg can be added if the bread doesn’t stick together well. Also, if too wet (like you squeeze it and bubbles come out between your fingers), add flour 1 tsp at a time.
4. Pinch off about a golf ball size piece from the dough and work it in your hand, squeezing and rolling it like a stress ball. Tap it flat with your fingers, at about 1/4 of an inch thick.
5. Heat a skillet with oil for frying. Place your köfte in the pan and let fry until dark golden brown. Flip them and fry both sides similarly. Place on a paper towel to soak up the extra oil.
There should be a national yeast day. There’s so many amazing things you can do with it! For example:
2 1/4c bread flour
1/4c warm water
1 1/4 tsp. yeast (sprinkle of sugar)
1 tbsp. butter, room temp
3/4 tsp. salt
1/2 tbsp. sugar
Proof yeast in warm water with a sprinkle of sugar.
Combine flour, salt, sugar, and butter in a mixing bowl, forming a well in the center. The butter will not seem like much in the dough at this point.
Pour milk and proofed yeast into the well. Knead well until smooth and tacky. You will probably need to add more flour.
Place dough into a lightly oiled bowl and cover, letting it double in size (60-90min)
Once doubled, turn out dough on a floured surface. pinch the dough into 6-8 pieces. Roll each into little balls and place on a well floured (or cornmeal sprinkled) parchment paper and cover, letting rise again for about an hour. They will spread up and out, give them plenty of room.
lightly oil a griddle and turn on to medium heat. Once the dough has risen again, gently place the dough balls on the hot griddle. Let them brown on one side (a golden brown, not burnt), then flip them over. Each side can take 3-6 minutes, depending on the stove top temp.
Preheat oven to 400F. Place browned dough balls into the oven to finish cooking (either on a parchment covered cookie sheet or a baking stone). Bake for about 10-12min. Remove and let cool.
Yes, yes I know…I should be making turkish bread not french. But oh how I love french bread!!! Instead of slicing diagnal gashes into the bread, you can drag one gash from end to end (long ways) to make it look like turkish bread.
5c bread flour
2c warm water
1tbsp yeast (I prefer Fleischmann’s bread machine yeast)
1tbsp oil (vegetable or olive)
1 egg white
salt to taste
butter for greasing
Put the warm water in a bowl, mix in the yeast and sugar and let it proof (get a bit foamy)
Mix all the bread flour with some salt. Form a well in the center of the flour.
Add the oil to the proofed yeast mix and pour it into the well. Knead until most of the flour has been picked up. Cover and let it rest for a few minutes.(5mins)
Continue kneading until it begins to appear smooth. Cover and let rest a few minutes (5mins)
Finally, knead until completely smooth (5 min)
Cover and allow the dough to rise until doubled (about 1-2hrs)
Once the dough has risen, punch it down and divide it into two even pieces. Roll the two pieces into balls and let the rest, covered, on a floured surface while preparing the remaining steps.
Grease a large pan with butter and sprinkle a handful of cornmeal on it. Also, beat egg whites with some water until no longer gloopy.
Now, take one ball of dough and stretch it into a rectangle. Roll the Rectangle (long ways) tightly, sealing the edge at the end. Make sure it is fully sealed. Taper the ends and tuck them tightly as well.
Repeat for the second loaf.
Set both loaves on the greased/corn mealed baking tray. Brush them with the egg white and cover with a wet paper towel, then a dry cloth towel, and let sit for approx. 30-40mins. Preheat the oven to 375F with a tin bowl at the bottom.
Remove the coverings, the bread should have risen again. Brush on more eggwhite and score the bread with a knife. Place the bread in the oven. Pour hot water into the preheated tin to make steam.
Allow bread to bake for 20 minutes. Brush on the final layer of eggwhite then place bread back in the oven for 10 more minutes.