PIDE (BREAD TOPPED WITH SESAME AND FENNEL SEEDS)

This bread is related to the famed bread of the Franks and
Armenians which is mentioned in the great eleventh-century cookbook of
Al-Baghdadi.

1 oz compressed yeast, or 2 packages active dry yeast
1 tsp + 3 tbsp sugar
1 cup lukewarm water
4 tbsp butter or margarine
¾ cup milk
4¾ cups all-purpose flour
1 tbsp salt

TOPPING
1 egg, beaten
3½ tbsp sesame seeds
1½ tsp fennel seeds

Place the yeast, 1 tsp sugar and ¼ cup of the warm water in a small bowl. If
compressed yeast, cream together; if dry, stir to dissolve. Set aside in a
warm place for 15 - 20 minutes or until the mixture begins to froth.
Place the butter, milk and remaining water in a small saucepan and heat
slowly until the butter has melted. Remove from the heat.
Sift the flour and salt into a large bowl and stir in the remaining sugar.
Make a well in the center and add the yeast and butter mixtures. Gradually
work in the flour until a soft dough is formed. Transfer to a floured work
surface and knead for about 10 minutes or until smooth and elastic.
(Alternatively, knead the dough using the dough hook in a heavy duty
(countertop) electric mixer.)
Grease a large circular dish about 12 inches in diameter. place the dough in
the center of the dish and press down until it forms a round loaf about 10
inches in diameter. Cover with a dish towel and leave to rise in a warm
place for 1½ - 2 hours.
Preheat the oven to 375 ŗF.
Brush the surface of the bread with the beaten egg and sprinkle the sesame
and fennel seeds evenly over it. Using the point of a sharp knife make a
pattern over the top. bake for about 40 minutes or until golden brown and
cooked through. transfer to a wire rack and leave to cool.

Makes 1 large loaf.

country : Turkey
course : baking

source : Pātisserie of the Eastern Mediterranean / Arto der Haroutunian



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