Bread
These saffron-scented Iraqi-style mini loaves are made by giving the dough a quick rise, shaping it into small loaves, topping them with Nigella seeds and sesame, and baking. Their small size makes them easy to arrange in party baskets, and they can be stored in the freezer for a long time.
Add the fresh yeast and sugar to the lukewarm water and stir.
Leave for 5 minutes until foamy.
Add the salt to the flour. Pour in the yeast mixture and cooking oil, then knead into a soft dough.
Cover the dough with plastic wrap and leave it in a warm place to rise quickly for 10 minutes.
Divide the dough into small pieces and shape them into mini loaves. Sprinkle with Nigella seeds and sesame seeds.
Bake the loaves in an oven preheated to 220°C / 430°F for 12 minutes, until golden on top.
Do not over-knead the dough or the loaves may turn out tough. Let the loaves cool completely before freezing; warm bread will steam and become damp in the freezer. Allergens: contains wheat (gluten) and sesame.
Yaş maya bulamadığım için kuru mayayla denedim, mayalanma süresi biraz daha uzadı ama sonuç yine de güzel çıktı. Somunlar aynı kabarıklığa ulaştı, fark neredeyse hissedilmedi.
Susam yerine elimde çörek otu fazlaydı, ikisini eşit oranda karıştırıp üzerine serptim, görünüm ve tat gayet uyumlu oldu. Fırınlama süresi hiç değişmedi, aynı sonucu aldım.
Çörek otu ve susam karışımı gerçekten güzel bir alternatif, ikisi birlikte hem görsel hem koku olarak zenginlik katıyor. Fırınlama süresinin değişmemesi de mantıklı, ikisi de ince bir tabaka.
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