Recently I’ve been trying to work through my bucket list of things I need to learn how to bake. Home baked bread is pretty much at the top of that list. It is crusty on the outside, still warm and soft in the middle and a successful loaf is so rewarding.
So when friends of mine gave us a huge bag of beautiful red home grown tomatoes, I knew I wanted to make a lovely bread to do them justice with some fresh bruschetta. They made us some delicious bruschetta with their home grown tomatoes, and I was hooked! I decided to make a Turkish bread which, while not traditional, would be a very handy bread to make well.
I used this taste.com.au recipe, and it worked a treat. It was really easy, and the bread proved beautifully in the heat of the day – it was 35degC! It was great bread proving weather, but not so good for the oven. I omitted the nigella seeds because I didn’t have any and it still tasted nice, but probably not as authentic tasting. It makes two loaves, and the first loaf barely lasted an hour!
One successful bread down, a million other types of bread to go. I think this will inspire me to make a good baba ghanoush to accompany it next time. This recipe would be great for entertaining, if you’re happy to start a few hours ahead. There was not a lot of actual time spent, but a bit of waiting/proving time.