Weekends mean brunch. A good Turkish brunch always involves bread. And also cheese, sometimes three kinds. This bread combines a rich yeast bread with melty mozzarella topping. Now that I think about it, these would be stellar with a nice stew for dinner.
Turkish Yeast Bread
2 cups milk
250 g margarine
1 tsp sugar
1 TB yeast
1 tsp salt
about 5 cups flour
1 egg, beaten, for egg wash
about 2 cups mozzarella cheese, shredded
Mix the sugar and yeast with 1 cup warm milk and set aside for 5 minutes. Add the remaining milk, salt and melted margarine. Add enough flour to make a soft dough. Let rise for 1 hour.
Divide dough into egg-sized pieces and set on baking sheet. Using a serrated knife, cut a slit on each roll. Let rise 30 minutes. Sprinkle mozzarella cheese on top of rolls and bake 13-15 minutes at 375F.
Turkish Yeast Bread
2 cups milk
250 g margarine
1 tsp sugar
1 TB yeast
1 tsp salt
about 5 cups flour
1 egg, beaten, for egg wash
Mix the sugar and yeast with 1 cup warm milk and set aside for 5 minutes. Add the remaining milk, salt and melted margarine. Add enough flour to make a soft dough. Let rise for 1 hour.
Divide dough into egg-sized pieces and set on baking sheet. Using a serrated knife, cut a slit on each roll. Let rise 30 minutes. Sprinkle mozzarella cheese on top of rolls and bake 13-15 minutes at 375F.
