Turkish Pide, garlic flavored

[Tasty]

We love Turkish bread and eat it quite a lot. Yesterday at the shops, they had run out of the smaller size loaves I wanted so I thought it was about time to make it myself. I found your recipe chookie and made it this morning and I have to say I'm impressed - wasn't sure that it would work out.

I heated up the milk in the bowl first for 2.5minutes - 37C - Speed 1 (that's how long it took to reach the temperature from the fridge) and then added the rest of the ingredients. I found that by doing this step I didn't have to put it in a warm place either as the bowl was already warm.

I thought they were a bit flat but they rose quite a bit during the last rise. I used egg wash as I had planned to use them as sandwich loaves to make Hally's lamb and feta burgers and they were perfect for this!

When they first come out of the oven, they are quite soft so I thought the texture was wrong but later in the day they were perfect, especially toasted to make the burger! It improves over the day (I think that's the case with most loaves). My 7 month old who was quite fussy today with her food absolutely loved it too!

Definitely making again!! Thanks again!!

Here is are two photos: as a whole loaf and cut (hubby things I should make it less brown next time to look like the shop ones)

[dede]

Tasty that looks perfect. Bet you were happy with the result.

[achookwoman]

Tasty, glad you like this loaf.  Great photos.

[Brunette]

I've just made this - two small and one large loaf. It's fabulous. THank you so much for the brilliant recipe

[achookwoman]

Brunette, glad you enjoyed it,  Yes it is easy and tasty.

[Deniser]

Oh thank you - just made this - love Turkish bread and love garlic bread so nice to have to two combined.  I made one with garlic and one plain to freeze for burgers or toasties.

Hopefully have attached two photos - the before and 15 minutes later - the after.  I agree with Tasty's husband that it should be less brown to look more like the bought ones - not sure how to achieve this though (not so hot an over and a little longer cooking time?).  Perhaps we should just say that the bought ones are too pale.

[achookwoman]

Densier ,  I think your oven may be hotter than mine.  I would try 200.   Looks good though.  Bet it was nice and crunchy.  I have posted a photo on my blog and I aimed to get it as close as possible to the look and taste of the beautiful bread we have at a Turkish place in Melb.  I had a talk to the baker there.  Very generous with advice.

[goldfish]

ACW - thank you!!  This is just what I'm looking for!!  Making it tomorrow!!

[Deniser]

Thank you achookwoman.  I will try 200 next time.  Usually bake my bread rolls at that temperature.  The texture was fine and as I left the bread sitting on my bench most of the day so as I could admire it it felt like the bought variety - just looked a little darker.
Had some of the garlic one with dinner last night and proved to be a hit.  The remainder is in the freezer (before we were tempted to eat it all) and the plain one in the freezer also ready for toasties or burgers.

[goldfish]

ACW - this is just brilliant!!  So easy and tastes wonderful!!  We'll be making this on a very regular basis!!  Really appreciate the recipe - thanks again!!

[achookwoman]

GF,  my pleasure.

[KathD11]

This is my attempt (hopefully the photo works, uploading in tapatalk) was delicious took a lot of willpower not to scoff the lot

[fundj&e]

that looks  great kathd 

[courton]

Forgot to mention...I made it last week and it was YUM!

[achookwoman]

Kathd and courton,  glad you liked it.  Pretty easy and tasty.