Turkish milk bread

Ingredients

Dry Ingredients

• 3.5 cups (420 g) Bread flour (or high-protein all-purpose flour)
• 2.25 tsp (1 packet / 7 g) Active dry yeast or instant yeast
• 2 tbsp (25 g) Granulated white sugar
• 1.25 tsp Fine sea salt

Enriched Wet Ingredients

• 1 cup (240 ml) Whole milk , warmed to $105^\circ\text{F}$ – $110^\circ\text{F}$
• 1/4 cup (60 g) Plain whole-milk Turkish or Greek yogurt , room temperature
• 3 tbsp (45 g) Unsalted butter , melted and cooled slightly
• 1 Large egg , room temperature

Egg Wash & Topping

• 1 Egg yolk
• 1 tbsp Whole milk
• 1 tsp Sesame seeds or Nigella seeds (optional, for authentic finish)
• 1 tbsp Melted butter (for brushing post-bake)

Instructions

Step 1: Activate Yeast & Mix Wet Base

1. In a glass measuring cup or small bowl, combine warm milk ( $105^\circ\text{F}$ – $110^\circ\text{F}$ ), sugar, and active dry yeast. Whisk gently and let sit for 5 to 10 minutes until frothy and bubbly.
2. In a small bowl, whisk together the room-temperature yogurt, melted butter, and egg until smooth.

Step 2: Form the Dough

1. In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the bread flour and sea salt.
2. Pour the activated yeast-milk mixture and the yogurt-butter blend into the flour.
3. Mix on low speed (or with a wooden spoon) until a shaggy dough forms and no dry flour remains.

Step 3: Knead to Smooth Perfection

1. Knead the dough in a stand mixer on medium speed for 8 to 10 minutes (or 10 to 12 minutes by hand on a lightly oiled surface).
2. The dough should become elastic, smooth, and slightly tacky to the touch, easily pulling away from the sides of the bowl. (If too sticky, add flour 1 tablespoon at a time).

Step 4: First Proof

1. Lightly oil a large bowl. Place the dough inside, turning once to coat the top with oil.
2. Cover tightly with a clean kitchen towel or plastic wrap. Place in a warm draft-free spot for 1 hour , or until doubled in size.

Step 5: Shape the Loaf & Second Proof

1. Gently punch down the risen dough to release excess air bubbles.
2. Turn out onto a lightly floured surface and divide into 4 equal portions. Roll each portion into a smooth ball.
3. Lightly grease a standard 9×5-inch loaf pan (or line with parchment paper). Arrange the 4 dough balls side-by-side inside the pan.
4. Cover loosely and allow to rise for a second proof for 35 to 40 minutes , until puffed and crown-shaped above the rim.

Step 6: Bake and Brush

1. Preheat your oven to $350^\circ\text{F}$ ( $175^\circ\text{C}$ ) .
2. Whisk together the egg yolk and 1 tablespoon of milk. Brush gently over the top of the risen loaf. Sprinkle with sesame or nigella seeds if desired.
3. Bake at $350^\circ\text{F}$ ( $175^\circ\text{C}$ ) for 25 to 30 minutes , until the top is golden-brown and the bottom sounds hollow when tapped. (If browning too quickly at the 20-minute mark, tent loosely with aluminum foil).
4. Immediately upon removing from the oven, brush the top generously with 1 tablespoon of melted butter for a glossy, tender crust. Allow to cool in the pan for 10 minutes before transferring to a wire cooling rack.

Nutrition

Calories: 185 kcal · Protein: 6 g · Fat: 5.5 g Saturated Fat: 3 g · Carbohydrates: 27 g Dietary · Saturated Fat: 3 g Trans · Fiber: 1 g · Sugar: 3 g · Sodium: 260 mg