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Plain yeast bread (sade ekmek)

Whole recipeFrom: T.C. Millî Eğitim Bakanlığı, Mayalandırılarak Hazırlanan Hamurlar (2012)

Ingredients

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Wheat flour60%
  2. Water34%
  3. Sugar 4%
  4. Fresh yeast (compressed) 2%
  5. Salt 1%

Ingredients by weight, heaviest at the bottom.

Method

  1. Sift the flour onto the counter and make a well in the middle.

  2. Dissolve the sugar in a cup of lukewarm water and crush the yeast with it in the well. The water should be comfortable to the hand.

  3. Cover the well with flour from the edges and wait until cracks show on the surface.

  4. Open the cover and sprinkle the salt around the edges of the flour.

  5. Mix in circles from the centre, add the rest of the water little by little and knead until the dough is elastic.

  6. Rest the dough in a covered container in a warm place for 30 minutes.

    30 min

  7. Divide the dough, shape it as you like and set the pieces on a tray, leaving a gap of three to four fingers.

  8. Let the shaped pieces rise on the tray in a warm place for 50-70 minutes.

    50 min

  9. Bake at 230 °C for 20 minutes. For a humid oven, put a heat-proof container of water inside.

    20 min

  10. Let the bread rest and cool, then slice and serve.

Where this recipe comes from

From a published work: quantities come from T.C. Millî Eğitim Bakanlığı, Mayalandırılarak Hazırlanan Hamurlar (2012); the method is written in our own words.

Last changed: November 1, 2026

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