I wish I had known this recipe 20 years ago! The Secret of Fluffy Bread from a Turkish Grandma INGREDIENTS 200 ml warm water. 200 ml warm milk. 2 tablespoons sugar. 8 g dry yeast. Mix thoroughly. Add 3 tablespoons wheat flour. Mix thoroughly to avoid lumps of flour. Cover with a kitchen towel and leave for 15 minutes.

Muffins
Cookies

Once rested, the dough is gently turned out onto a floured surface and rolled by hand into a long rectangle. A buttery brush across the surface and a careful rolling technique create layers that will separate slightly in the oven, giving the loaf a striated effect reminiscent of classic Turkish ekmek. Small cuts made with a pizza cutter allow the dough to expand and form the characteristic braided pattern when folded and sealed.
Split into two loaves and given a final 20‑minute rest, each dough braid is brushed with an egg‑milk wash for a glossy finish. A 30–35 minute bake at 180 °C (356 °F) yields two beautiful loaves with crisp, golden crusts and interiors so soft they practically melt in your mouth. The final aroma of freshly baked bread—and the first bite of the light, airy crumb—reminds you why homemade always tastes better.
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