Turkish milk bread in a pan

Instructions:

1. Activate the Yeast:

• In a small bowl, combine warm milk and sugar. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.

1. Prepare the Dough:

• In a large mixing bowl, combine the flour and salt. Make a well in the center and add the melted butter and the frothy yeast mixture. Mix until a dough begins to form.

1. Knead the Dough:

• Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.

1. First Rise:

• Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

1. Shape the Dough:

• After the dough has risen, punch it down gently to release the air. Transfer it to a floured surface and shape it into a round loaf or divide it into smaller pieces for individual rolls.

1. Prepare the Pan:

• Grease a non-stick frying pan or skillet with butter or oil. Place the shaped dough in the pan, cover it with a kitchen towel, and let it rise again for about 30 minutes.

1. Cook the Bread:

• While the dough is rising, heat the pan over low to medium heat. Once the dough has risen, you can brush the top with a beaten egg for a shiny finish and sprinkle sesame seeds if desired.
• Cover the pan with a lid and cook the bread for about 20-25 minutes. Check occasionally to ensure it doesn’t burn. If the bread is browning too quickly, lower the heat.

1. Check for Doneness:

• The bread is done when it’s golden brown on the bottom and sounds hollow when tapped. If necessary, you can flip it over halfway through cooking for even browning.

1. Cool and Serve:

• Once cooked, remove the bread from the pan and let it cool on a wire rack. Slice and enjoy while warm!

Tips for Success:

• Temperature Matters:
• Ensure the milk is warm but not hot, as excessive heat can kill the yeast.
• Flour Variations:
• You can use bread flour for a chewier texture, or a mix of all-purpose and whole wheat flour for added nutrition.
• Flavor Additions:
• For extra flavor, consider adding herbs like thyme or rosemary, or spices like cinnamon.
• Storage:
• Store any leftover bread in an airtight container at room temperature for up to three days. You can also freeze slices for longer storage.

Conclusion

Turkish Milk Bread in a Pan is a delightful way to enjoy homemade bread without the need for an oven. Its soft, fluffy texture and rich flavor make it a perfect companion for any meal. Whether you enjoy it plain, with butter, or as part of a sandwich, this bread is sure to impress. So gather your ingredients and get ready to create a warm, delicious loaf of Turkish milk bread that your family and friends will love!