If you’ve ever dreamed of making soft, fluffy bread at home without an oven, this Turkish Milk Bread in a Pan is your answer! This recipe is simple, requires no fancy equipment, and delivers the most delicious, pillowy bread you’ve ever tasted. Perfect for breakfast, sandwiches, or dipping into soups, this bread is a game-changer. Let’s dive into the recipe!
Why You’ll Love This Recipe
- No Oven Needed: Cooked entirely in a pan, making it accessible for everyone.
- Soft and Fluffy: The combination of milk and yeast creates a tender, airy texture.
- Simple Ingredients: Uses pantry staples for an easy, budget-friendly recipe.
- Versatile: Enjoy it plain, with butter, or as a side to your favorite dishes.
Ingredients
Here’s what you’ll need to make this irresistible bread:
(Makes 1 loaf)
- 500g (4 cups) all-purpose flour (plus extra for dusting)
- 160ml (2/3 cup) warm milk (about 110°F/43°C)
- 160ml (2/3 cup) warm water (about 110°F/43°C)
- 7g (2 tsp) dry yeast
- 10g (1 tbsp) sugar
- 6g (1 tsp) salt
- 20ml (1 tbsp) olive oil (plus extra for greasing)
Step-by-Step Instructions
1. Activate the Yeast
- In a small bowl, combine the warm milk, warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture becomes frothy.
2. Make the Dough
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- Mix until a dough forms, then knead on a lightly floured surface for 8-10 minutes, or until the dough is smooth and elastic.
3. Let the Dough Rise
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
4. Shape the Bread
- Punch down the risen dough and shape it into a round loaf.
- Lightly flour the surface of the dough and place it on a piece of parchment paper.
5. Cook in a Pan
- Heat a large non-stick skillet or frying pan over low heat.
- Carefully transfer the dough (with the parchment paper) into the pan. Cover with a lid and cook for 20-25 minutes on one side.
- Flip the bread over, cover again, and cook for another 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped.
6. Cool and Serve
- Remove the bread from the pan and let it cool on a wire rack for 10-15 minutes before slicing.
Tips for the Best Turkish Milk Bread
- Use Warm Liquids: Ensure the milk and water are warm (not hot) to activate the yeast properly.
- Knead Well: Proper kneading develops the gluten, giving the bread its soft, fluffy texture.
- Low and Slow Cooking: Cooking the bread over low heat ensures it cooks through without burning.
- Add Flavor: Mix in herbs, garlic, or seeds for a flavorful twist.
Why This Recipe is a Winner
This Turkish Milk Bread in a Pan is the ultimate homemade bread recipe. It’s soft, fluffy, and incredibly easy to make – no oven required! Whether you’re a beginner or an experienced baker, this bread is sure to impress.
FAQs
Q: Can I use instant yeast instead of dry yeast?
A: Yes! Use the same amount of instant yeast and mix it directly into the flour.
Q: Can I make this bread ahead of time?
A: Absolutely! Let the bread cool completely, then store it in an airtight container at room temperature for up to 2 days.
Q: Can I freeze this bread?
A: Yes! Wrap the cooled bread tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Final Thoughts
This Turkish Milk Bread in a Pan is more than just a recipe – it’s a celebration of simplicity and flavor. It’s perfect for any occasion, from breakfast to dinner, and is sure to become a staple in your kitchen. Whether you’re cooking for a crowd or just for yourself, this bread is guaranteed to bring smiles to everyone’s faces.
Don’t forget to share this recipe with your friends and family. After all, the best bread is the kind that brings people together!
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