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First, put İçim Süt in a pot and add sourdough into it. Dissolve the yeast in milk and let it sit for a while.
In a large bowl, combine bread flour and salt. Pour the yeast mixture over the flour.
Knead the ingredients thoroughly and continue kneading until you obtain a homogeneous dough. For the kneading process, you may need to knead the dough on the counter for about 10-15 minutes.
Leave the kneaded dough to rest in a clean bowl. Let the dough sit for about 1 hour to double in size. This time is necessary for the dough to rise and ferment.
After you see that the dough has risen, set the oven to 220 degrees and start heating it.
Pour the fermented dough into a metal bread mold. Spread the dough evenly in the bread mold.
Cover the dough with a clean cloth and let it rest for about 12 minutes. This time helps the dough rise and rest a little more.
After the resting period, place the bread mold in the preheated oven. Bake the dough in the oven for about 30 minutes until the top is nicely browned and the inside is cooked.
After the bread is baked, remove it from the oven and let it cool slightly. Then, remove it from the bread mold and let it rest on a wire rack to cool completely.
Once the bread has cooled completely, cut it into slices of your desired thickness, using a slicing knife.
Share the smoked salmon on sliced milk bread. Optionally season with black pepper.
Serve your milk tart bread and enjoy!
Note: You can serve milk tart bread as a delicious option for breakfast or lunch. You can also use different toppings to top the sliced bread, such as fresh greens, grated cheese or sliced tomatoes. The quantities in the recipe are approximate, you can increase or decrease the quantities as desired.