The Journey Of Dough is an e-book produced as a result of the eTwinning Project.

The Journey Of Dough eTwinning Project  e-Book

Materials ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 Packet Of Fresh Yeast ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3 Glasses Of Warm Water ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 Tablespoon Of Granulated Sugar ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 Teaspoons Of Salt ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Flour As Much As İt Takes (About 6 Cups)

Preparation&nbsp;: 1. We get a dough that sticks to the hand and when the dough comes to a consistency, we knead it for 10 minutes. 2. Thus, the dough becomes more elastic and of better quality, we cover it and leave it for 1 hour. 3. We take the air from the fermented dough and separate it into meringues, roll out each meringues, knit it and leave it for another 5-10 minutes. 4. We lightly flour the meringues and open them by pressing them softly with our hands, we can cover them again and ferment for another 15 minutes and start cooking. 5. We heat the pan and place the dough that we opened, when the dough starts to brown slightly, we turn it over, and when the other side is slightly browned, we turn it again, we repeat this process 6-7 times, so that the bottom of the stove is not too open. when the dough is fully cooked, it will start to rise.

Sebit (Elmas Amine)

Materials ·&nbsp;&nbsp;&nbsp;Half Pound Ground Beef ·&nbsp;&nbsp;&nbsp;2 Green Peppers ·&nbsp;&nbsp;&nbsp;Tomato Paste ·&nbsp;&nbsp;&nbsp;3 Cloves Of Garlic ·&nbsp;&nbsp;&nbsp;1 Large Onion ·&nbsp;&nbsp;&nbsp;Spices ·&nbsp;&nbsp;&nbsp;Half A Glass Of Oil ·&nbsp;&nbsp;&nbsp;For The Dough: ·&nbsp;&nbsp;&nbsp;6 Cups Of Flour ·&nbsp;&nbsp;&nbsp;1 Packet Of Yeast ·&nbsp;&nbsp;&nbsp;1 Spoon Of Sugar ·&nbsp;&nbsp;&nbsp;2 Spoons Of Salt ·&nbsp;&nbsp;&nbsp;Water

Preparation&nbsp;: Mix the flour and salt, make a hole in the middle, put the yeast and Prepare a soft dough by adding water gradually. Fry the finely chopped onion in oil for a few minutes add it. Fry the ground beef for 5-6 minutes on low heat. tomato paste, salt Add the black pepper and fry for another 3 minutes. Add finely chopped tomatoes, peppers and 1 tea glass of water. Cook for 8-10 minutes. Prepare walnut-sized meringues from the dough and make 20-25 cm Open it in diameter and cook both sides on the sheet. Your baked dough Spread the minced meat on it and stack it on top of each other. Garlic yoghurt and finely chopped parsley if desired serve with sprinkling

MERVE ÇAĞLAR - AKYAZI NİLÜFER HATUN MTAL

1- Tuğba - Loaf Bread 2- Ayşenaz - Kete Bread 3- Şura - Whole Wheat Flour Bread&nbsp; 4- Nida - Bazlama Bread 5- İlayda - Kete Bread

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Materials ·&nbsp;&nbsp;&nbsp;3-4 Cups Of Flour ·&nbsp;&nbsp;&nbsp;1/2 (Half) Packet Of Fresh Yeast Or 1.5 Teaspoons Of Instant Yeast ·&nbsp;&nbsp;&nbsp;1 Teaspoon Salt ·&nbsp;&nbsp;&nbsp;1 Teaspoon Of Sugar ·&nbsp;&nbsp;&nbsp;2 Glasses Of Warm Water (Add In Moderation)

Preparation&nbsp;: First, the fresh yeast is mixed with sugar and dissolved with warm water. Then the yeast mixture is added to the flour. Salt is added. Slowly add warm water and start kneading. After kneading it well, it is covered with a clean cloth and left to ferment in a warm place. The dough will rise 1-2 times and become eyes. Orange-sized pieces are cut from the fermented dough. After the dough is fermented, we first shape it with the palm of the hand and then shape it with my fingers from top to bottom and then from right to left.

Materials ·&nbsp;1 packet of dry yeast ·&nbsp;3 spoons of oil ·&nbsp;2 spoons of sugar ·&nbsp;2 spoons of salt ·&nbsp;In-core flour as it takes

Preparation&nbsp;: First, yeast, oil, sugar and water are mixed in a bowl, flour is sieved, salt is added and a pool is made and the prepared water mixture is slowly added and the dough is kneaded. Sunflower seeds are added into the kneaded dough and left to ferment for 30 minutes. It is cooked for 40 minutes and served. Enjoy your meal.

Materials · 6.5-7 cups of flour · 2.5 cups lukewarm water · 1/2 cup lukewarm milk · 1 packet of instant yeast · 3 teaspoons of granulated sugar · 2 teaspoons of salt

Preparation&nbsp;: Take warm milk, warm water, instant yeast and granulated sugar into a deep bowl. Mix it well and let it sit for a few minutes. Then add salt to it. Add the flour little by little. Then knead well and get a dough that does not stick to the hand. Then cover it with the help of cling film in an airtight way and let it rest for 1-1.5 hours at room temperature. Divide the rested and doubled dough into 2 equal parts. Lightly flour the counter and give the meringues the shape of a loaf of bread. Transfer the breads to the baking tray lined with baking paper. Scratch the middle part with the help of a knife. Then bake your breads. Bake in the oven at 200 degrees for about 30-35 minutes until the crust is crispy. then take it out and rest. Enjoy your meal.

Materials ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;9 Cups Corn Flour ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;5 Cups Of Oil ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 Tablespoon Of Salt ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;20 Leaves Of Chard ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3 Onion ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 Plate Of Anchovy

Preparation&nbsp;: 1. Wash the chard and cut the onions into small cubes 2. Fry the chard and onions in oil 3. Add salt and spices 4. Add the corn flour to obtain a cake-like mixture. 5. Bake in the oven at 200 degrees for 40 minutes.

Materials ·&nbsp;&nbsp;&nbsp;2 cups millet flour (not available everywhere) ·&nbsp;&nbsp;&nbsp;1 cup of flour ·&nbsp;&nbsp;&nbsp;pinch of salt ·&nbsp;&nbsp;&nbsp;Water

Preparation&nbsp;: First of all, we put the flour and add the water little by little and get a dough that will not stick to the hand. Then, with the help of a roller, we slowly give it a round shape. We throw the dough we rolled into our heated pan and cook it. Roast, chocolate, cream cheese, whatever you crave at that moment, eat into the sheep. Enjoy your meal.

Patricia Victoria Orbulescu Fit&nbsp; - Colegiul Tehnic Emanuil Ungureanu Timisoara

1- Denisa – Gradma Bread&nbsp; 2- Luliana - Homemade Bread 3- Maria - Country White Bread 4- Roxana - Garlic Bread 5- Tamara - Knot Rolls

Materials ·&nbsp;&nbsp;&nbsp;1-2/3 Cups All-Purpose Flour ·&nbsp;&nbsp;&nbsp;1 Teaspoon Baking Soda ·&nbsp;&nbsp;&nbsp;3/4 Teaspoon Salt ·&nbsp;&nbsp;&nbsp;1/2 Teaspoon Ground Nutmeg ·&nbsp;&nbsp;&nbsp;1/4 Teaspoon Ground Cloves ·&nbsp;&nbsp;&nbsp;2 Large Eggs, Room Temperature ·&nbsp;&nbsp;&nbsp;1 Cup Canned Pumpkin ·&nbsp;&nbsp;&nbsp;1/2 Cup Canola Oil ·&nbsp;&nbsp;&nbsp;1/2 Cup Water ·&nbsp;&nbsp;&nbsp;1/2 Cup Chopped Walnuts

Preparation&nbsp;: Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. Pour into a greased loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.

Materials ·&nbsp;&nbsp;&nbsp;1 Package Active Dry Yeast ·&nbsp;&nbsp;&nbsp;2 Cups Warm Water (110° To 115°) ·&nbsp;&nbsp;&nbsp;1 Teaspoon Sugar ·&nbsp;&nbsp;&nbsp;2 Teaspoons Salt ·&nbsp;&nbsp;&nbsp;5-1/2 Cups All-Purpose Flour

Preparation&nbsp;: In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rise in a warm place until doubled, about 1 hour. Divide in half. Shape each portion into a loaf. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 20-25 minutes or until golden brown.

Materials ·&nbsp;&nbsp;&nbsp;5 cups of flour ·&nbsp;&nbsp;&nbsp;2 teaspoons of salt ·&nbsp;&nbsp;&nbsp;2.5 glasses of water

Preparation&nbsp;: Add the flour and salt into a bowl. Then add water little by little and start kneading. Make a dough like earlobe. After resting the dough for about 10-15 minutes, roll it out to the size you want. Cook by turning both sides, whether in a pan or on a sheet metal.

Materials ·&nbsp;&nbsp;&nbsp;2 Cups Flour ·&nbsp;&nbsp;&nbsp;1 Glass Of Water ·&nbsp;&nbsp;&nbsp;2 Pinches Of Salt ·&nbsp;&nbsp;&nbsp;1 Teaspoon Of Powdered Yeast ·&nbsp;&nbsp;&nbsp;Sift 2 Cups Of Flour

Preparation&nbsp;: &nbsp;The yeast with 1 glass of water and add it. Add 2 pinches of salt and mix and let it rest. Make small balls from the prepared dough give shape by shaking it by hand. it is actually cooked in local stone ovens. pan cooking is done at home.

Materials · 5 Water Glass Corn Flour · 1 Sweet Spoon Salt · 1 Sweeet Spoon Of Baking Soda · Half A Glass Of Yogurt · Half A Glass Of Oil · 4 Water Glass Water&nbsp;

Preparation&nbsp;: First,let's add 5 water glass corn flour. Then add 1 sweet spoon salt,1 sweet spoon of baking soda,half a glass of yogurt and half a glass of oil and mix. Then add 4 glasses of water and mix again. Place on a tray and bake at 200 degrees for 30 minutes.

Materials ·&nbsp;&nbsp;500 Grams Of Rye Flour ·&nbsp;&nbsp;300 Ml. That ·&nbsp;&nbsp;6 Tablespoons Of Olive Oil ·&nbsp;&nbsp;20 Grams Of Fresh Yeast ·&nbsp;&nbsp;2 Teaspoons Of Salt ·&nbsp;&nbsp;2 Teaspoons Of Thyme

Preparation&nbsp;: Eliminate your flour. Add the fresh yeast and mix well. Then add olive oil and water and start kneading. Add the thyme and continue kneading until the dough comes together. Add the walnuts. When you are sure that the walnuts are evenly distributed on the dough, divide the dough into two equal parts. Lightly flour the pieces and roll them up. Leave to ferment until doubled Give the breads a round shape after fermentation. Make cuts on it and leave for another 15 minutes. Bake in the oven at 190 degrees until the top and bottom of the bread are well browned. Then open the oven door and cook your bread for another 5 minutes. Your bread is ready, enjoy it.

Materials ·&nbsp;&nbsp;&nbsp;2 Cups Water ·&nbsp;&nbsp;&nbsp;1 Cup Quick-Cooking Oats ·&nbsp;&nbsp;&nbsp;3 Tablespoons Butter ·&nbsp;&nbsp;&nbsp;1 Package (1/4 Ounce) Active Dry Yeast ·&nbsp;&nbsp;&nbsp;1/3 Cup Warm Water (110° To 115°) ·&nbsp;&nbsp;&nbsp;1/3 Cup Packed Brown Sugar ·&nbsp;&nbsp;&nbsp;1 Tablespoon Sugar ·&nbsp;&nbsp;&nbsp;1-1/2 Teaspoons Salt ·&nbsp;&nbsp;&nbsp;4-3/4 To 5-1/4 Cups All-Purpose Flour

Preparation&nbsp;: In a large saucepan, bring water to a boil; add oats and butter, cool to lukewarm. In a large bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rise in a warm place until doubled, about 1 hour. Shape into 18 balls. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350°; bake rolls until golden brown, 20-25 minutes.&nbsp;

Materials ● 2 glasses of water ● 1 packet instant yeast ● 1 teaspoon salt ● Flour ● 4 cups yoghurt

Preparation&nbsp;: Mix all the ingredients except flour then add the flour carefully because it should be a soft dough. Wait for fermentation for 1 hour then make two rounds from the dough and cook it for 1 hour in preheated oven in 180 c.

Materials · 3 cups whole wheat flour · 1 teaspoon instant dry yeast (not heaping) · 1 teaspoon salt (not heaping) · 1 teaspoon of sugar · lukewarm water about 1 cup · 2 tablespoons of olive oil &nbsp;

Preparation&nbsp;: Take the flour in the mixing bowl. Open the middle; Add yeast, sugar, oil and salt. Add water slowly and knead. The dough should be slightly sticky to the hand and have the consistency of an earlobe. Be careful when adding water. It can take more or less water than flour. After the dough comes together, let's continue to knead for 10 minutes. Then cover the bowl and let the dough rise. After about 40 minutes, let's shape the dough and put it on a floured tray. While shaping the dough, we can use flour so that it does not stick to our hands. After shaping, let it ferment for 1 hour. Let's bake in a preheated 200 degree oven until it starts to brown. When it starts to brown, let's reduce the temperature to 160 degrees and let it fry well and cook inside. You can check it with a toothpick. It is cooked in about 40 minutes in total. After removing it from the oven, wrap it in a cloth and do not slice it before it cools. If we use a knife before it cools down, it will become doughy.

Materials ·&nbsp;&nbsp;&nbsp;2 cups flour ·&nbsp;&nbsp;&nbsp;1 teaspoon of salt ·&nbsp;&nbsp;&nbsp;Half a glass of cold water

Preparation&nbsp;: All the ingredients are kneaded in a deep bowl, and a dough that will not be too hard is obtained, (You can increase the amount of flour or water according to the consistency of the dough.) Pieces of the kneaded dough are cut off and placed on the counter and rolled out with the help of a rolling pin, not too thin. Grease the pan with a teaspoon (very little) and heat it on medium heat and let's cook all the dough, back to front. Let's put the cooked flatbreads on the serving plate on top of each other and wrap them in hot, hot cloth. It is wrapped in cloth so that it becomes softer flatbread. It is served hot or cold.

RABİA YEDİGÖZ - TOROSLAR HAFSA SULTAN MTAL&nbsp;

1- Miray - Bazlama Bread 2- Ayşe - Lavaş Bread 3- Huri - Sıkma Bread 4- Rojda - Local Tandoori Bread 5- Aleyna - Bazlama Bread

FEYZA KARAGÖZ - İZMİT NUH ÇİMENTO MTAL

1- Sümeyye - Tiny Breads 2- Selen - Village Bread 3- İkbal - Japanese Milk Bread

ÖZNUR YAPICI - KARTAL ŞEHİT SALİH ALIŞKAN MTAL&nbsp;

1- Çağla - Lavash 2- Esra - Loaf Bread 3- Evindar - Tandoori Bread

Materials ·&nbsp;&nbsp;2 tablespoons of dry yeast ·&nbsp;&nbsp;1 tablespoon of granulated sugar ·&nbsp;&nbsp;1.5-2 glasses of warm water ·&nbsp;&nbsp;4 glasses of flour ·&nbsp;&nbsp;2 teaspoons of salt ·&nbsp;&nbsp;For the topping: yogurt

Preparation&nbsp;: We take the flour in a bowl or on the counter, make a pool in the middle and put the water in the middle. We mix the flour and water and start kneading. We take the dough on the counter and knead it for 8 minutes by hitting, folding and extending it. Add salt and knead for 2-3 more minutes until the dough eats salt. Finally, we add the crumbled yeast and add it to the dough and knead it for 2-3 minutes. Bread dough needs to be kneaded a lot. Otherwise, you will have a weak dough, and the rising dough will deflate when cut with a razor blade. Take the kneaded dough in a bowl, stretch it and let it rest for about 40 minutes. This time varies according to the ambient temperature. It can hold for 30 minutes. We take the fermented dough on the counter and divide it into 4 and fold it inwards to make meringues. Cover the meringues with a kitchen towel and let them rest for 25 minutes. Then, we take a meringue in our hands and hold it in the middle with both hands and hit it on the counter so that both ends are elongated, or we expand the dough a little without crushing it too much with our hands. We connect the two ends in the middle and glue the joining places so that it does not open. After making it this way, we thin the two ends on the counter and give it a bread shape. We take it on a tray, cover it and let it rest for an average of 1 hour. Then we apply water to the bread with the help of a brush. We make one scratch at a time with a razor blade, slightly sideways. (I grease the razor with butter so that it can cut more easily). We put it in a preheated oven at 200 degrees. Every oven is different, because my oven cooks quickly, I cooked it at 180 degrees for 35 minutes. Bread should not be baked at a very high setting.

Materials ·&nbsp;&nbsp;1.5 cups of warm water ·&nbsp;&nbsp;3,5 cups of flour (must be a softer dough than pastry dough, depending on the situation 1 tablespoon you can add more flour) ·&nbsp;&nbsp;1 teaspoon salt ·&nbsp;&nbsp;1 teaspoon of sugar ·&nbsp;&nbsp;1 packet of instant yeast ·&nbsp;&nbsp;1 tablespoon of oil Over; ·&nbsp;&nbsp;1 egg yolk ·&nbsp;&nbsp;Sesame and black cumin

Preparation&nbsp;: Mix the yeast with warm water and sugar and wait a few minutes for it to come to life. Then add the flour and salt and knead until you get a soft dough. Let the kneaded dough rest for half an hour under a damp cloth and leaven. Divide the dough into six equal parts. If you have a locked cake mold, if not, lay baking paper on your baking tray and place the pieces of bread like flowers. Let it ferment for another half hour in this way. Meanwhile, preheat the oven to 180 degrees. If you wish, apply egg yolk on the fermented bread, sprinkle sesame and black cumin seeds and put the bread in the oven. Your bread is ready when the bottom and top are browned. Bon Appetit…

Materials (16 Pieces) ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;6 Cup Of Flour ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 Cups Of Hot Water ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 Tablespoon Of Oil ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1,5 Teaspoon Of Salt

Preparation&nbsp;: 1. Take 6 cups of flour and 1.5 teaspoons of salt in a suitable bowl and mix it to make a hole in the middle. 2. Add 2 tablespoons of oil and 2 glasses of hot water to the hole we have created. 3. Let's start kneading by slowly adding the flour on the sides to the water. 4. Let's keep kneading until the dough comes together. 5. Next, let's take the dough to the floured counter and collect it. 6. We have a smooth, medium hard dough. Now let's take a piece of cling film and place the dough in the middle. 7.At the end of the time, let's take the dough to the counter and cut it in half first. 8. Then divide it into 16 equal parts in total. 9. Let's roll the dough pieces with our hands and turn them into meringue. Let's put each meringue on the plate that we sprinkle with flour. 10.By the way, do not forget to cover the meringues with a clean cloth so that they do not dry out while baking. 11. Let's take one of the meringues and start rolling it with the help of a rolling pin. 12. Do not forget to sprinkle flour on the counter or on the dough while rolling out the dough so that it does not stick. 13. After rolling out the dough to the size of the pan, let's take the excess flour and place it in the heated pan. 14. Let's continue cooking by turning it upside down while the dough starts to look light. 15. Let's prepare the lavash in this way and continue cooking in the pan until all the meringues are finished. &nbsp;16. While cooking, be careful not to turn on the stove at very high heat. &nbsp;17. As we cook the lavash, let's put it between a clean cloth and wait. 18. Finally, after all the breads are baked, let's spray some water on them with a spray bottle. 19.Then let's cover them with a clean cloth. Our lavash breads are ready to be served.

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Materials ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 Egg ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1cups Warm Water ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 Cup Warm&nbsp;Milk ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 Teespoon Of Sugar ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 Packet Of Baking Powder ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3,5 Cup Cornmeal

Preparation&nbsp;: 1. Take eggs, oil, salt, sugar and yogurt in a mixing bowl. Beat well with mixer. 2. Add baking powder, flour and cornmeal on it. 3. Let's mix our dough well again. Let's pour the dough into our greased baton cake mold and smooth it out. 4. Let's leave our bread to bake in the oven at 200 degrees, which we preheated for the first 10 minutes, and then in the oven at 180 degrees for 35-40 minutes. 5. Our delicious cornbread is ready, good luck to everyone who will try it.

Materials ·&nbsp;&nbsp;&nbsp;2 Cups /300 Gr Plain Flour ·&nbsp;&nbsp;&nbsp;Half A Teaspoon Of Salt ·&nbsp;&nbsp;&nbsp;1 Tablespoon / 15 G Butter ·&nbsp;&nbsp;&nbsp;1.5 Teaspoons / 7.5 G Dry Yeast ·&nbsp;&nbsp;&nbsp;Half A Glass Of Raisins ·&nbsp;&nbsp;&nbsp;½ Cup Walnuts, Lightly Crushed ·&nbsp;&nbsp;&nbsp;Melted Butter For Greasing

Preparation&nbsp;: Put the salt in a bowl. Cut the butter with a knife and mix it into the yeast. Mix the dough with the salt beforehand so that the yeast and salt do not come into direct contact with each other. Add 3/4 cup / 175 ml warm water to the flour mixture little by little, stirring. Then knead the dough. Continue kneading for 10 minutes until the dough is soft. Pour the raisins and walnuts into the dough and knead. Shape into an oval and place on a lightly greased baking tray. (I put it on oiled paper, the bottom was a little wet like dough, you put it directly on the greased baking tray) Cover it with a damp cloth. Let stand at room temperature for 1-2 hours until doubled in size. Preheat the oven temperature to 220 degrees. Take the damp cloth on it and cook for 10 minutes. Then bring the temperature of the oven to 190 degrees and bake for another 20-25 minutes. After removing it from the oven, apply oil on it and cover it with a cloth. Slice and let cool.

Materials · 3-4 cups of flour · 1.5 teaspoons of instant yeast · 1 teaspoon salt · 1 teaspoon of sugar · up to 2 cups of warm water &nbsp;

Preparation&nbsp;: First, the fresh yeast is dissolved with water, then sugar and salt are added into it. We add our sifted flour and mix After it becomes a dough, we take it to the table and knead it well. Then we divide it into equal parts We open the parts we have divided with the help of a roller. We cover the meringues that we opened with a clean cloth so that they do not dry out. And finally we cook in our pan

Bazlama Bread (Gül Nisa)

Materials ·&nbsp;&nbsp;&nbsp;3 cups flour ·&nbsp;&nbsp;&nbsp;1 packet of yeast ·&nbsp;&nbsp;&nbsp;200ml water ·&nbsp;&nbsp;&nbsp;1 teaspoon of salt

Preparation&nbsp;: Mix water, yeast and sugar in a deep bowl, Add the flour little by little and start mixing, After adding almost half of the flour, add the salt along with the flour and knead, Add the remaining flour little by little, checking the consistency of the dough, and knead until you get a very soft, sticky dough, Gather the dough, cover it and let it rest until it doubles (30-45 minutes), Take the dough from the bottom and put it on top, knead it again and divide it into 4 parts, Take one of the pieces and cover the others, Open the piece you bought on the floured counter with your hand or a rolling pin, not too thinly, and let it sit for 10 minutes. rest, Heat a non-stick pan on the stove, take the dough you opened into the pan and cook it until it is nicely browned on both sides, While it is cooking, open one of the other pieces and let it rest, take the flatbread cooked in the pan and put the other one, With the same cycle, open the other parts, rest and cook, Cool the flatbreads on the grill.

ERCAN KOCATAŞ - TALAS HALİDE NUSRET ZORLUTUNA MTAL

1- Gül Nisa - Bazlama Bread &nbsp; 2- Özgü Sueda - Stone Oven Bread &nbsp; 3- Elmas Amine - Şebit &nbsp; 4- Melike Nur - Cornbread&nbsp; &nbsp; 5- Tugba - Kete

Kete (Tugba)

Materials For The Dough: ·&nbsp;&nbsp;&nbsp;2 Eggs (İnto The Whites On The Yolks) ·&nbsp;&nbsp;&nbsp;1 Cup Of Warm Milk ·&nbsp;&nbsp;&nbsp;1 Glass Of Warm Water ·&nbsp;&nbsp;&nbsp;Half A Glass Of Oil ·&nbsp;&nbsp;&nbsp;1 Teaspoon Dry Yeast ·&nbsp;&nbsp;&nbsp;1.5 Teaspoons Of Salt ·&nbsp;&nbsp;&nbsp;1 Teaspoon Of Granulated Sugar ·&nbsp;&nbsp;&nbsp;Flour As İt Takes For İnternal Mortar: ·&nbsp;&nbsp;&nbsp;&nbsp;200 Grams Of Butter ·&nbsp;&nbsp;&nbsp;&nbsp;2 Cups Flour For İntermediate Floors: ·&nbsp;&nbsp;&nbsp;&nbsp;150 Grams Of Butter ·&nbsp;&nbsp;&nbsp;&nbsp;1 Teacup Of Oil

Preparation&nbsp;: Put the warm milk, warm water, yeast and sugar in a mixing bowl. Mix the yeast with your hands and let it sit for 5 minutes. Then add the other dough ingredients except flour. Finally, add the flour gradually to obtain a dough that does not stick to the hand. Divide your dough into small balls. Cover and rest for half an hour. Meanwhile, prepare the stuffing. For the stuffing, melt the butter and add the flour. Stir fry until the color changes very slightly. Leave the stuffing you prepared to cool. Roll out the rested meringues respectively in the size of phyllo and brush them with a mixture of melted butter and oil. Slightly fold one edge and pour some of the inner mortar. Wrap it in a roll shape and give it a rose shape. Then press lightly with your fist. Prepare all the meringues in this way. Put the flakes on the tray on which you have greased paper and brushed with egg yolk.

VOLKAN ŞAHBAZ - ANAMUR VALİDE SULTAN MTAL

1- İlayda - Darı Bread 2- Sude Ayşe - Bazlama Bread 3- Nil Mina - Raisin Walnut Bread 4- Rukiye - Yufka Bread

GAMZE POLAT - İZMİT NUH ÇİMENTO MTAL

1- Aysima - Core Bread 2- Eda - Rye Bread 3- Nazar - Flower Bread 4- Erva - Loaf of Bread 5- Nilsu - Village Bread

Materials ·&nbsp;&nbsp;&nbsp;1-3/4 Cups All-Purpose Flour ·&nbsp;&nbsp;&nbsp;1-1/2 Cups Sugar ·&nbsp;&nbsp;&nbsp;1 Teaspoon Baking Soda ·&nbsp;&nbsp;&nbsp;1/2 Teaspoon Salt ·&nbsp;&nbsp;&nbsp;2 Large Eggs, Room Temperature ·&nbsp;&nbsp;&nbsp;2 Medium Ripe Bananas, Mashed (1 Cup) ·&nbsp;&nbsp;&nbsp;1/2 Cup Canola Oil ·&nbsp;&nbsp;&nbsp;1/4 Cup Plus 1 Tablespoon Buttermilk ·&nbsp;&nbsp;&nbsp;1 Teaspoon Vanilla Extract ·&nbsp;&nbsp;&nbsp;1 Cup Chopped Walnuts

Preparation&nbsp;: Preheat oven to 350°. In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Pour into a greased or parchment-lined loaf pan. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan for 15 minutes before removing to a wire rack.

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- The Journey Of Dough eTwinning Project -

Materials ● 2 tablesppons of dry yeast ● 1 tablespoon of granulated sugar ● 2 glasses of warm water ● 4 glasses of flour ● 2 tbs of salt

Preparation&nbsp;: First, yeast, sugar and water are mixed in a bowl, Flour is sieved, Salt is added and a pool is made and the prepared water mixture is slowly added then the dough is kneaded with hand. Give the shape of tiny baguettes&nbsp;cook for 40 minutes. Enjoy your tiny breads.

Preparation&nbsp;: First, the fresh yeast is mixed with sugar and dissolved with warm water. Then the yeast mixture is added to the flour. Salt is added. Slowly add warm water and start kneading. After kneading it well, it is covered with a clean cloth and left to ferment in a warm place. The dough will rise 1-2 times and become eyes. Orange-sized pieces are cut from the fermented dough. It is lightly floured on the table cloth and rolled out with a rolling pin or roller. It should be opened slightly thicker than half a cm. in a heated pan by turning it upside down

LOAF BREAD (ESRA)

Materials ·&nbsp;&nbsp;&nbsp;400 ml flour ·&nbsp;&nbsp;&nbsp;200 ml water ·&nbsp;&nbsp;&nbsp;5 g salt ·&nbsp;&nbsp;&nbsp;10 g yeast

Preparation&nbsp;: First, we add salt and yeast to our flour. Then slowly add water and knead. We leave our dough to rest. We divit the rested dough into meringues. Bake in the oven at 250 degrees for 20 - 25 minutes. And our bread is ready.

Materials · 6 Cups Cornmeal · 3 Tablesspoons Of Salt · 2 Packets Of&nbsp;Baking Powder · 2 Cups Of Yogurt · 2 Eggs · 1 Water Glass Measure Of Oil · 3 Glasses Of Water

Preparation&nbsp;: First, we take the corn flour in a bowl and add salt and baking powder on it. Then add eggs, oil and water and mix it. When we get a nice consistency, we take it on the tray and shape it. Bake in a preheated 250 degree oven for 30 minutes. Enjoy your meal.

Materials ·&nbsp;&nbsp;&nbsp;2 Packages (1/4 Ounce Each) Active Dry Yeast ·&nbsp;&nbsp;&nbsp;2 Cups Warm Water (110° To 115°) ·&nbsp;&nbsp;&nbsp;1/2 Cup Sugar ·&nbsp;&nbsp;&nbsp;2 Teaspoons Salt ·&nbsp;&nbsp;&nbsp;2 Large Eggs, Room Temperature ·&nbsp;&nbsp;&nbsp;1/4 Cup Canola Oil ·&nbsp;&nbsp;&nbsp;6-1/2 To 7 Cups All-Purpose Flour

Preparation&nbsp;: In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, oil and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough. Divide in half and shape into loaves. Place in 2 greased loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°. Bake until golden brown, 25-30 minutes.&nbsp;

Cornbread&nbsp; (Melike Nur)

Materials ·&nbsp;&nbsp;&nbsp;500 G Cornmeal ·&nbsp;&nbsp;&nbsp;250 Grams Of Flour ·&nbsp;&nbsp;&nbsp;15 G Salt ·&nbsp;&nbsp;&nbsp;20 G Sugar ·&nbsp;&nbsp;&nbsp;70 G Sunflower Oil

Preparation&nbsp;: All ingredients except oil and water are taken into a mixing bowl and mixed well with the help of a wooden spoon. The middle of the flour is opened in the form of a pool, all the oil and 1 glass of hot water are poured into the cavity, and the corn flour is taken from the sides and mixed with a spoon. Here, I would like to point out that the water should be hot enough to not burn your hands. Slowly add a small amount of hot water and mix until the dough becomes thick. The dough should be more runny than cookie dough. When the dough starts to thicken, a little more water is added and kneading is started by hand. It is kneaded by hand for about 4-5 minutes. When the dough reaches the desired consistency, baking paper is laid on a tray with a diameter of 30 cm, the edges are folded outwards and tightened. If you do not have baking paper, you can grease your baking tray well. The dough is poured into the tray and spread by hand. Then it is cut to the desired size with a knife. In order to be more obvious, the cut parts are shaped with the handle of the wooden spoon. Sprinkle lightly with flour and bake in a preheated 190 degree oven for about 1 hour and 15 minutes until golden brown. Let's take the baking paper on it by turning our cornbread, which is nicely browned and whose first temperature comes out, on a suitable serving plate. Cut it again and ready to serve.

1- Sude - Pita Bread 2- Kevser - Corn Bread 3- Hilal - Bazlama Bread 4- Selin - Corn Bread 5- Melike - Ankara Bazlama Bread

SERHAT KARTAL - ÇAYELİ MTAL

1- Fatma (Corn Bread) 2- Hayrünisa (Bread With Anchovy) 3- Sema (Vakfikebir Bread) 4- Amine (Lavash) 5- Yıldız (Basing Bread)

Materials ·&nbsp;&nbsp;&nbsp;1/4 Cup Butter, Melted ·&nbsp;&nbsp;&nbsp;1 Tablespoon Dried Parsley Flakes ·&nbsp;&nbsp;&nbsp;1 Teaspoon Garlic Powder ·&nbsp;&nbsp;&nbsp;1/4 Teaspoon Garlic Salt ·&nbsp;&nbsp;&nbsp;1 Loaf (1 Pound) Frozen White Bread Dough, Thawed

Preparation&nbsp;: In a small bowl, combine the butter, parsley, garlic powder and garlic salt. Cut dough into pieces; dip into butter mixture. Layer in a greased loaf pan. Cover and let rise until doubled, about 1 hour. Bake at 350° for 30 minutes or until golden brown.

Paper texture

Ali TOSUN - Akyazı Nilüfer Hatun MTAL / SAKARYA................................................... 05 Serhat KARTAL - Çayeli MTAL / RİZE........................................................................... 11 Minodora-Simona GİUCHİCİ - Colegiul Tehnic Emanuil Ungureanu Timisoara ..... 17 Gamze POLAT - İzmit Nuh Çimento MTAL / KOCAELİ................................................ 23 Ercan KOCATAŞ - Talas Halide Nusret Zorlutuna MTAL / KAYSERİ.......................... 29 Feyza KARAGÖZ - İzmit Nuh Çimento MTAL/ KOCAELİ............................................. 35 Volkan ŞAHBAZ - Anamur Valide Sultan MTAL / MERSİN .......................................... 39 Merve ÇAĞLAR - Akyazı Nilüfer Hatun MTAL / SAKARYA........................................... 44 Öznur YAPICI - Kartal Şehit Salih ALIŞKAN MTAL / İSTANBUL ................................ 49 Rabia YEDİGÖZ - Toroslar Hafsa Sultan MTAL / MERSİN ........................................... 53 Patricia Victoria Orbulescu Fit - Colegiul Tehnic Emanuil Ungureanu Timisoara.... 59

Materials ·&nbsp;&nbsp;&nbsp;2 Tablespoons Active Dry Yeast ·&nbsp;&nbsp;&nbsp;2 Cups Warm Water (110° To 115°) ·&nbsp;&nbsp;&nbsp;2 Teaspoons Salt ·&nbsp;&nbsp;&nbsp;1 Teaspoon Sugar ·&nbsp;&nbsp;&nbsp;4-1/2 To 5 Cups Bread Flour ·&nbsp;&nbsp;&nbsp;1 Teaspoon Cornmeal

Preparation&nbsp;: In a large bowl, dissolve yeast in warm water. Add salt, sugar and 2 cups flour. Beat Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rise in a warm place until doubled, about 1 hour. Shape into 12-in.-long loaves. Cover and let rise until doubled, about 30 minutes. Bake 15-20 minutes or until golden brown.&nbsp;

Materials ·&nbsp;&nbsp;&nbsp;2 Cups Flour ·&nbsp;&nbsp;&nbsp;1.5 Teaspoons Of Salt ·&nbsp;&nbsp;&nbsp;2 Tablespoons Of Oil ·&nbsp;&nbsp;&nbsp;2 Cups Of Warm Water

Preparation&nbsp;: Let's take the flour and salt and make a hole in the middle part by mixing it. Then add oil and hot water to the hollow part. Let's start kneading the dough on the edges by adding water slowly. Keep kneading until the dough comes together. Let's take our dough to the counter where we sprinkle flour and collect it. Let's wrap the dough in cling wrap and let it rest for 20 minutes. Let's roll the dough pieces in our hands and turn them into meringue. Let's take one of the meringues and start rolling it with a rolling pin. Let's sprinkle a little flour at a time on the counter or on the dough so that it does not stick. Let's continue cooking by turning it over when the bottom is browned and the top starts to look slightly eye-catching. Let's continue to prepare the lavash and cook it in the pan until all the meringues are finished. Let's keep our breads between a clean cloth.

Stone Oven Bread (Özgü Sueda)

Materials ·&nbsp;&nbsp;&nbsp;2 Large Cups Of Flour ·&nbsp;&nbsp;&nbsp;1 Large Cup Of Water ·&nbsp;&nbsp;&nbsp;1 Teaspoon İnstant Yeast ·&nbsp;&nbsp;&nbsp;1 Teaspoon Of Salt

Preparation&nbsp;: Put the flour in a large bowl. Let's open a pool in it, add water, yeast, sugar and salt. Stir first with a wooden spoon. After mixing with a spoon, we dip our hands in oil and collect the dough, then we leave it for 40 minutes. We throw the fermented dough into the mold in the form of a ball with our hands that we oiled again. The dough is runny, it will spread a little, but it will be delicious as it bakes. Let the tray yeast wait for 10 minutes. Cook the dough you collect with your fingers from right to left at 185 degrees.

Materials ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3,5 Cup Of Flour ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 Teaspoon Salt ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 Cup Of Water ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ Kg Sour Dough (3 Cups Of Flour 1 Cup Of Water 1 Teaspoon Of Salt 1 İnstant Yeast)

Preparation&nbsp;: 1. First, the sourdough ingredients are mixed and kneaded and left to rest for 24 hours. 2. Then the other dough ingredients are kneaded and combined with the mixture prepared from sourdough. 3. The newly prepared dough is covered and left to rest in a warm environment for 2 hours. 4. The rested dough is shaped and baked in an oven at 250 degrees for 50 minutes.

Materials ·&nbsp;&nbsp;&nbsp;6 cups of flour ·&nbsp;&nbsp;&nbsp;2 glasses of water ·&nbsp;&nbsp;&nbsp;1 glass of milk ·&nbsp;&nbsp;&nbsp;2 tablespoons of oil ·&nbsp;&nbsp;&nbsp;1 teaspoon salt

Preparation&nbsp;: First of all, we mix flour and salt and make a pool, then add oil, water and milk to it. Then we mix them together and collect them. Then we divide them into meringues and leave them to rest, then we roll out the rested dough and cook it in our electric cooker.

Materials&nbsp; · 3 Cups Flour · 10 Grams Of Yeast · 1.5 Cups Of Water · 1 Teaspoon Salt

Preparation&nbsp;: We add flour our bowl . Add the yeast and salt to the flour . First, add 1 glass of water.&nbsp;And we mix. Then add half a glass of water and knead .&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; The consistency of the dough should be a&nbsp;little runny. Let the dough rest for 1 hour to leaven .&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Sprinkle some flour ön the counter and take the dough on it . We open it in our Hands and put it on the tray . We spread the flour, salt and water mixture on the dough with our hande . We model the dough with our hande. We sprinkle black cumin and sesame seeds on the pita and put in the oven. We take the pita out of the oven. &nbsp;&nbsp;

Materials ·&nbsp;&nbsp;&nbsp;1-1/2 Teaspoons Active Dry Yeast ·&nbsp;&nbsp;&nbsp;1-3/4 Cups Warm Water (110° To 115°) ·&nbsp;&nbsp;&nbsp;3-1/2 Cups Plus 1 Tablespoon All-Purpose Flour, Divided ·&nbsp;&nbsp;&nbsp;2 Teaspoons Salt ·&nbsp;&nbsp;&nbsp;1 Tablespoon Cornmeal Or Additional Flour

Preparation&nbsp;: Dissolve yeast in warm water. Stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Cover and let rise at room temperature 1 hour. Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Cover pan and let rise at room temperature about 1-1/4 hours. Preheat oven to 500°. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes. Remove foil; bake bread until deep golden brown, 25-30 minutes.&nbsp;

Sunflower Seed &amp; Honey Wheat Bread (Clarissa)

Materials ·&nbsp;&nbsp;&nbsp;2 Packages Active Dry Yeast ·&nbsp;&nbsp;&nbsp;3-1/4 Cups Warm Water (110° To 115°) ·&nbsp;&nbsp;&nbsp;1/4 Cup Bread Flour ·&nbsp;&nbsp;&nbsp;1/3 Cup Canola Oil ·&nbsp;&nbsp;&nbsp;1/3 Cup Honey ·&nbsp;&nbsp;&nbsp;3 Teaspoons Salt ·&nbsp;&nbsp;&nbsp;6-1/2 To 7-1/2 Cups Whole Wheat Flour ·&nbsp;&nbsp;&nbsp;1/2 Cup Sunflower Kernels ·&nbsp;&nbsp;&nbsp;3 Tablespoons Butter, Melted

Preparation&nbsp;: Dissolve yeast in warm water. Add the bread flour, oil, honey, salt and 4 cups whole wheat flour. Beat until smooth. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.&nbsp; Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into 3 portions. Shape into loaves; Cover and let rise until doubled, about 30 minutes. Bake at 350° until golden brown, 35-40 minutes. Brush with melted butter.&nbsp;

Materials · 2 eggs (for the yolks, for the whites) · 1 cup of warm milk · 1 glass of warm water · Half a glass of oil · 1 teaspoon dry yeast · 1.5 teaspoons of salt · 1 teaspoon of granulated sugar · flour as it takes For internal mortar: · 200 grams of butter or margarine · 2-2. 5 cups of flour &nbsp;To spread on the dough: · 150 grams butter (melted) · 1 teacup of oil

Preparation&nbsp;: Let's take our warm milk, warm water, yeast and sugar into our mixing bowl. Let's dissolve the yeast by mixing with our hands. Let's wait for 5 minutes and add the other ingredients except flour, salt, egg white and oil. Finally, let's add the flour slowly and get a dough that does not stick to the hand and is as soft as an earlobe. Let's divide our dough into meringues slightly larger than tangerines and cover and rest for half an hour. In the meantime, we can prepare our stuffing. For the stuffing, let's melt the butter. Let's add the flour and stir fry it until the color changes very slightly and the smell of flour comes. Attention to the color of our flour will not darken. The consistency of flour should be like sand, not lumps, so that we can sprinkle it into our dough. We have to mix it well while roasting it in it. Let's leave the stuffing we prepared to cool. Let's open the rested meringues respectively in the size of phyllo and spread the melted butter and oil mixture that we mixed on them. Then cut it lengthwise into 8 pieces with a knife. Put the 3 pieces on the sides on top of each other and the 2 pieces in the middle on top of each other, Then, let's wrap it around our four fingers with our hands, put 1 spoon of roasted flour in the remaining space in the middle and close it and press it with our hands. It turns out 3 pieces of dough from 1 piece of dough. In this way, let's prepare all the meringues. Let's take our crockery on the tray that we put oiled paper on or oiled. Let's put egg yolk on it and make scratches with a fork, and cook our kebabs in the oven, which we heated at 180 degrees, until golden brown.

Materials · 3-4 Cups Of Flour · 1/2 (Half) Packet Of Fresh Yeast Or 1.5 Teaspoons Of İnstant Yeast · 1 Teaspoon Salt · 1 Teaspoon Of Sugar · 2 Glasses Of Warm Water (Add İn Moderation)

Preparation&nbsp;: First, the fresh yeast is mixed with sugar and dissolved with warm water. Then the yeast mixture is added to the flour. Salt is added. Slowly add lukewarm water and start kneading. After kneading it well, it is covered with a clean cloth and left to ferment in a warm place. The dough will rise 1-2 times and become eyes. Orange-sized pieces are cut from the fermented dough. It is lightly floured on the table cloth and rolled out with a rolling pin or roller. It should be opened slightly thicker than half a cm.

Materials ·&nbsp;&nbsp;&nbsp;&nbsp;4 glasses of flour ·&nbsp;&nbsp;&nbsp;1 teaspoon instant yeast ·&nbsp;&nbsp;&nbsp;1 teaspoon of salt ·&nbsp;&nbsp;&nbsp;2 glasses of water ·&nbsp;&nbsp;&nbsp;For the above; 2 tablespoons of yogurt ·&nbsp;&nbsp;&nbsp;1 teaspoon of oil

Preparation&nbsp;: First, a rude 4 glasses of flour 1 teaspoon instant yeast. After adding 1 teaspoon of salt. We add 2 glasses of water and knead it, cover it and let it rest for 2 hours. Then open it with a rolling pin and place it on the margarine tray in a round shape. 2 tablespoons of yogurt. We whisk 1 teaspoon of oil, we apply it on it, then we put it in a 200-degree oven, and it's ready when it's cooked.

Rainbow paper border

Recipes e-Book Made by Students in the Project

Materials ● 2 ½ cups/325 grams bread flour. ● ¼ cup/60 grams sugar. ● 2 teaspoons/7 grams active dry yeast (1 packet) ● 1 teaspoon/4 grams salt. ● 1 egg. ● ½ cup/120 milliliters warm whole milk or normal milk and butter 1 tbs.

Preparation&nbsp;: Mix the yeast with warm milk and sugar and wait a few minutes for it to come to life. Then add egg &nbsp;Then add the flour and salt and knead until you get a soft dough. &nbsp;Let the kneaded dough rest for half an hour under a damp cloth and leaven. &nbsp;Meanwhile, preheat the oven to 180 degrees. &nbsp;If you wish, apply milk on the fermented bread and put the bread in the oven. &nbsp;Your bread is ready when the bottom and top are browned. Bon Appetit…

Materials · Flour · Water · Salt · Yeast

Preparation&nbsp;: According to the number of people, a dough is prepared to be runny, but it should be a sticky dough so that our breads are soft. It is left to rest for 15 minutes. Take meringues the size of a handful, leave them on the counter for 15 minutes and bring the yeast thoroughly. Then, if you have an apparatus as in the picture, enlarge it to the thickness of a finger, either by hand or with a roller. Cook in a hot Teflon pan. Get huge puffy flatbreads that are fluffy and gaping. The result is even better after a few tries.

Materials ·&nbsp;&nbsp;&nbsp;2 Packages Active Dry Yeast ·&nbsp;&nbsp;&nbsp;1 Cup Warm 2% Milk (110° To 115°) ·&nbsp;&nbsp;&nbsp;1/3 Cup Butter, Softened ·&nbsp;&nbsp;&nbsp;1/2 Cup Sugar ·&nbsp;&nbsp;&nbsp;3 Large Eggs, Room Temperature, Divided Use ·&nbsp;&nbsp;&nbsp;1-1/2 Teaspoons Salt ·&nbsp;&nbsp;&nbsp;5-1/2 To 6 Cups All-Purpose Flour ·&nbsp;&nbsp;&nbsp;1 Tablespoon Cold Water

Preparation&nbsp;: In a bowl, dissolve yeast in warm milk. Add the butter, sugar, pumpkin, 2 eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Knead until smooth and elastic, 6-8 minutes. Cover and let rise about 1 hour. Shape into 12 balls. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 15-17 minutes or until golden brown.&nbsp;

MİNODORA-SİMONA GİUCHİCİ - Colegiul Tehnic Emanuil Ungureanu Timisoara

1- Ana – French Loaves 2- Clarissa - Sunflower Seed &amp; Honey Wheat Bread 3- Darine - Pumpkin Bread 4- Lidia – Banana Bread 5- Loredana – Oatmeal Dinner Rolls

Materials ·&nbsp;&nbsp;2 tablespoons of dry yeast ·&nbsp;&nbsp;1 tablespoon of granulated sugar ·&nbsp;&nbsp;1.5-2 glasses of warm water (350ml) ·&nbsp;&nbsp;4 cups flour (500g) ·&nbsp;&nbsp;2 teaspoons of salt (wipe)

Preparation&nbsp;: Mix the warm water and yeast. Add flour and salt. Olive oil is added for the final dough recovery. Cover and leave to ferment for 30 minutes. Lastly, 1 tablespoon of olive oil is added and kneaded to gather the dough. At the end of 30 minutes, the dough is taken to the counter, first opened with the palm of the hand and then collected. This process is repeated 2 times. Put water in a large pot. Let's put the bread in a small saucepan, cover it with a cloth and close the lid. Cover the pot for 20 minutes and cook for 15 minutes until golden brown. Bon Appetit

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