This loaf of bread should be called MERAK (enjoyment) bread. Made without measure, it turned out delicious, with a thin crispy crust on the outside and soft as cotton inside. Perfect. Since I made it without measuring the ingredients, I will try to write the measurement correctly.
Ingredients:
- 250 ml of warm milk (1 cup)
- half a cube of fresh yeast (20 g) (1 bag dry yeast)
- half a teaspoon of brown sugar
- about 550 g of flour (19-20 oz)
- 4 tablespoons oil
- half a teaspoon of salt
- First, activate the yeast with the milk and sugar in a deep bowl.
- Then add the oil, salt and gradually add the flour. Use the mixer with the dough attachments.
- After adding about 500 g of flour and after the dough starts to form into a ball, knead it by hand. Add more flour as needed, the dough should be soft and slightly sticky.
- Leave it covered to double in volume for about 1 hour.
- Then gently knead, if too sticky, add a little flour, more on the surface than in the inside and transfer to a floured baking tray, form a ball and sprinkle with flour. Let it rise for another 40 minutes uncovered.
- Before baking, using a razor or a sharp knife, cut it as in the picture, shape the patterns as desired and put it to bake at 200 C degrees for 15 minutes, then lower the temperature to 170 C degrees and let it bake for another 15-20 minutes or until nicely browned.
- Allow to cool for 15-20 minutes before cutting.
