Designed for kitchens without an oven, this yeasted dough enriched with kaşar cheese and thyme is baked with the lid on in a pressure cooker. Despite cooking on the stovetop, the result is a breakfast loaf with a soft crumb and a lightly crisp crust.
Dissolve the fresh yeast and sugar in the lukewarm milk and let it froth for 10 minutes. Mix the flour with the salt and make a well in the centre, then add the yeast mixture and the oil and knead a soft dough.
Place the dough in a greased bowl, cover it and let it rise somewhere warm for 40 minutes, until doubled in size.
Knock back the risen dough, fold the grated kaşar cheese and thyme through it, then place and spread it in the base of a greased pressure cooker.
Close the lid, with the gasket removed, and cook over low heat for 35 minutes until the base of the bread has browned, checking now and then so the centre doesn't stay undercooked.
Covering the bowl with a damp cloth while the dough rises stops a skin from forming. Check the base of the bread with a spatula before opening the lid, and give it a few more minutes if it has not browned yet. Allergens: contains wheat (gluten) and dairy (kaşar cheese).
Fırınım bozulduğu için bu tarifi denedim, tarifte yazan 35 dakika yerine kısık ateşte 42 dakikada altı iyice kızardı; ocağınız çok güçlüyse süreyi kısaltmanızı, zayıfsa biraz uzatmanızı öneririm.
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