Istanbul Bread
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
2 pkgs active dry yeast 1 tsp sugar 1 C warm water
equal amounts of butter, margarine and Crisco shortening to total 2 C 2 C lukewarm milk 8 eggs, slightly beaten
2 C sugar 2 tsp salt 2 tsp ground mahleb
2 tsp sev kundig (black seeds) 4 lbs (about) flour 1 egg, beaten with 1 T water for egg wash
sesame seeds



1 Sprinkle yeast and 1 tsp sugar over warm water and stir. Let stand 5 minutes or until foamy and yeast is activated. Combine yeast mixture with butter mixture, lukewarm milk, eggs, 2 C sugar, salt, mahleb and sev kundig in bowl. Mix well. Using wooden spoon, gradually mix in flour until soft dough is formed. Turn out onto lightly floured surface and knead lightly, 5-10 minutes. Form into ball. Place in greased bowl. Cover and let rise in warm place until doubled. Punch down. Cover and let rise again until doubled. Pinch off small pieces of dough and form braids, small round balls or other desired shapes. Brush with egg wash. Sprinkle with sesame seeds. Arrange on greased baking sheets. Bake at 350 until golden, about 20 minutes. Cool on racks. (leftovers can be refrigerated or frozen for longer storage.)

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