Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: achookwoman on July 02, 2011, 10:43:43 am
-
Turkish Pide , garlic flavored
This recipe is for anyone who loves Garlic Bread. It can be eaten as is, warm, or filled like a sandwich. It is made in the TMX except for the final shaping. It has a light crunchy crust with a soft interior.
For the dough.
7g. instant yeast
350 mls. warm milk
450 gs. Bread flour
1 teaspoon of salt and 1 teaspoon of sugar. (I used bread mix so didn't add these.)
1 Tablespoon of good olive oil.
For the topping.
6 cloves of garlic
1/2 cup of olive oil
Zap in TMX to make an oily paste. This can be done in bowl when dough is resting for 15 mins.
Set oven at 230C, place dish of water in bottom of oven.
Mix all dough ingredients together in TMX and knead for 5 mins.
Leave in bowl and set in warm place to double. I will fill the bowl.
Will take about 30 mins.
Place bowl back on TMX and knead for 2 mins.
Turn out on to lightly floured silmat. It is very sticky and floured hands necessary.
Knead lightly and divide into 2 balls. leave on bench for 15 mins. covered with damp towel.
Prepare oven sheet with non stick mat.
stretch and pull dough as long and thin as possible.
Brush with 1/4 of garlic oil
Draw a sharp knife down the length of the flattened bread, cutting almost through.
Repeat with other ball of dough.
Leave to rise for 30 min. in a warm spot. covered with a damp cloth.
Place in hot oven and bake for 15 to 20 mins. It should be lightly browned on the top.
When cooked , remove from oven and brush both breads with remaining garlic oil.
Both should fit on the one oven sheet.
This can be made without the Garlic oil, just brush with an egg wash.
-
wahoo! this must be the beginning of your 'Travels to Thermomix' recipes ;D ;D ;D who doesn't like garlic bread, this will be on my new menu plan for the coming week. have you got a pic at all chookie, cos I don't know what shape a pide should be? is it flat - or round like a sausage?
-
CP63, it is flat and oval. Two fill a large baking sheet. Height ranges from 1cm. To about 2 1/2 cm. Re heated it in a large pan on stove, to have with chicken casserole for tea. Too some photos but have lost them trying to put them on the Forum. Will take more tomorrow.
-
how do you get your milk to the right temperature? I've only had bread making success since I started using your boiled water to tap water ratio! would it be the same principle with milk?
-
Thanks for another beautiful bread recipe, it's nice to see that you are back posting recipes Chookie :-* :-*
-
Thanks Chookie. I love turkish bread but am most partial to samsum pide so think i could use your recipe for that. Love the taste of turkish bread cooked in a wood fired pizza oven and have been dropping hints to have one installed. unfortunately they have fallen on deaf ears. :D :D
-
I love trying new bread recipes. Thanks Chookie! ;D
-
WOW, I have been thinking about doing a Pide recipe and here it is! Great job, going to try this one for sure.
;D ;D
-
Here's Chookies lovely looking Pide
-
Judy, what would we do without you. XXXX
Lovemythermo, Could use that method, or just warm it in the TMX, then add everything else.
Tenina, hope you like it. Thanks for the comment. Any changes gladly accepted.
VHJ, what is Samsum ? Would also love a wood fired oven.
Morning review of Turkish Pide. Still nice and soft/fresh, probably due to the oil in the mix.
Didn't need any butter when I toasted some for breakfast. Popped it in one of those small toasting bags so that everything wouldn't taste of garlic.
Would heat the milk in TMX next time.
Would be good in sandwich maker.
Could use as base for pizza.
-
Oh My they look wonderful Chookie. On the list for next week! :D
-
DD has just seen this and is going to make it. Thanks Chookie. :-*
-
Chookie a samsun pide here is shaped like your bread with a meat, onion & spices filling that is placed down the middle then the sides are folded in to enclose it. It ends up quite flat so is not heavy but is delicious.
-
Be sure to post the recipe for the samsun pide VHJ. It sounds really interesting and wouln't mind giving it a try.
-
Made this tonight to mop up the sauce with lamb shanks. I did heat the milk to 37
degrees (wasn't sure if this was right or not). I used an egg wash to make sure 3 kidlets would eat it. Yum yum yum. As I said on my other post we lived in Turkey for 3 years so I am very familiar with the breads. Often this is one long flat-ish bread and is sprinkled with corek otu (nigella seeds?). As VHJ suggested pide can also have meat/cheese fillings and is folded up the sides, more like a pizza (local pide house was equivalent of pizza hut... More delicious but just as bad for you!!)
Whatever you call this it is delicious and I will definitely be making again - thanks!!
So many more Turkish bread to conquer... Lahmucan, poaca, simit...
-
hopefulcook, glad you liked it. We went to a Turkish restaurant (Alasya in Melb) for lunch today ,(all in the name of research ;D ), so I could check out their different 'Bready 'foods.I had Kiymali, which I think ,was also called Lahmucan. I was flat, like pita bread with a meat and veg. topping. Perfect for making in the TMX. I watched a Rick Stein uTube presentation and it looked similar. I don't think I had my oven hot enough as the air bubbles were larger in the Alasya bread, of which I ate too much, again all in the name of research. :-)) :-)). Let me know about these other dishes as I just love Turkish food.
-
Wish we had a Turkish restaurant in Adelaide!!! I love Farfallina's Evlan Girl Soup (sorry no link!) and Ezogelin soup.
"kiymali" literally means "with ground beef" so it could be any kind of bread - but yes the one you describe sounds similar to lahmucan (which should be with lamb).
Thanks for re-inspiring my love of Turkish 'ekmek' (bread). Looking forward to sharing more with you on this subject!!
-
here's a link to Elvan Gir (http://thermomixtarifdefterim.blogspot.com/2010/04/elvan-girl-soup.html)l soup. (couldn't find the forum recipe that farfallina posted). Does anyone in Perth (NOR) know where you can buy nigella seeds from?
-
You could possibly get them at supermarkets in the spice section or maybe a health food store.
-
Chookie, this bread was a real winner and may be replacing my usual rolls for visitors from time to time. I've never bought it from the shops so have nothing to compare it to but it will do me ;) ;) Had to make the plain egg washed version as a neighbour came over whilst I was in the middle of trying to do 3 things at once this afternoon.
-
Judy, that looks really great. How are you going to eat it?
-
Wow!
I am gonna try this one too! When I lose all the weight I gained obviously!:)
As for lahmacun.. I love and miss having lahmacun a lot
I tried a few recipes for it
They seemed ok but unfortunately I wasn't able to copy it as it is supposed to
The main reason is that it is important where/how you cook it
They are cooked in stone oven
They should be crispy on the sides but also soft to roll. (In turkey we usually drizzle with a few drops of lemon juice, fill with parsley and/or green salad, sliced tomatoes, thinly sliced onion (optional) and then roll)
Maybe I am very picky since all my life I had lahmacun but I didn't post anything yet because there is always something missing..
In August I will be in Turkey. Maybe I can ask for some opinion from a restaurant ;)
Additionally, the owner of the bread shop where my parents usually go had promised me to give their "simit" recipe, I forgot to get last time, let's see if he was really serious about it! ;) You know pastry shops and restaurants are usually very jealous about their recipes and don't want to share their secrets :)
-
Chookie, I just split it and buttered it to go with Goulash soup whilst it was still warm. Just used 1/2 for tea and the other half I will fill with ham and cheese and pan fry tomorrow. Obviously if it was the garlic one, it wouldn't have needed any butter. DH commented on how good it was. I have frozen the second one.
-
here's a link to Elvan Gir (http://thermomixtarifdefterim.blogspot.com/2010/04/elvan-girl-soup.html)l soup. (couldn't find the forum recipe that farfallina posted). Does anyone in Perth (NOR) know where you can buy nigella seeds from?
CP I bought some from a shop in the Joondalup Shopping centre but it a couple of year ago. The shop was upstairs and had some great stuff
-
thanks VHJ, i don't even have an idea of what nigella tastes like so I really would like to get my hands on some. I know that farfallina has recommended them on the top of bagels, and now that chookie has posted her pide it makes me even more determined. I will probably give the Re store a call first.
-
Farfallina, a simit recipe would be fantastic. My son loved them but I am sure he has forgotten now, we left Turkey over 3 years ago and he is only (almost) 7 now! I am also keen to try pogaca - this would be great to put in kids lunch boxes. There is nothing I know that it resembles in Australia, I would describe it as almost a crumbly cheese filled biscuit???
Lahmucan... yes please! I was thinking of trying this Pide dough or even pizza dough and then cooking it on the pizza stone. But I do feel worried about putting raw mince on but that seems to be the correct way???
I just found your gozleme recipe and I plan to try that too, the one in the Budget Busters book here in Australia has yogurt in it, which doesn't make it very cheap (as yogurt is quite expensive here compared to Istanbul and I just can't seem to master the art of yogurt making).
Would you use this same dough to make the pide from the pide shops with sucuk and peynir? just put topping on and fold sides up before baking? I have so many questions for you.... sorry!!!
-
CP63 nigella seeds are black and look very similar in size and shape to sesame seeds, but nigella are little more 'pointy' and not quite so flat as sesames.
Hopefulcook, if you are having trouble making yoghurt, try making yoghurt with the EasiYo maker that you can easily buy in most supermarkets - I have also seen it in health food shops. This works really well and many people on the forum use this method. See www.easiyo.com
-
hopefulcook I hope you like gozleme recipe
There is another easier way to make gozleme by using yufka (turkish pastry sheets), but I can't find here in italy
as for lahmacun... yes, the meat has to be raw
I once cooked in the oven, it cooks well the bottom and meat but the texture is not exactly like the ones in lahmacun shops
Some say that they cook them in a teflon pan with lid on but I have my doubts. I wouldn't believe without trying myself! :)
I have a pan to cook pizza, you place it on the stove, close the lid. bottom part cooks on the stove, the lid instead works with electricty so it grills. We baked pizza many times and they tasted great.. I will try that one for lahmacun next time
I always make yogurt myself. I make it with 1 litre of whole milk + 120g greek yogurt- Valerie's method. After preparing yogurt I leave it in TM Bowl for 12-15 hours. I wrap around the Measuring Cup with some plastic film and then close tight. I wrap tight also TM Bowl with 2 polar blankets similar to these (http://www.ikea.com/aa/en/catalog/products/70173399) and then let it rest for 12-15hours. At the end I transfer it into a bowl, store in the fridge
I will try simit when I get the recipe from the pastry shop
I have also some pogaca recipes to try. I guess I can do that from September
If you want to try before, check these blogs out:
http://myturkishkitchen.blogspot.com/search/label/Pogaca
http://www.giverecipe.com/fluffy-pogaca.html
You will find many pogaca, simit...etc recipes
I didn't try any of them
You can try this pide dough to make sucuklu/peynirli etc pide by folding simply as below
http://www.saklilezzetler.com/2010/10/13/kasarli-sucuklu-pide/
You gave me a nice mission by the way. I someday (hopefully soon) will adapt mentioned recipes for Thermomix :)
I hope I answered all your questions ;)
-
I went to use my Nigella seeds the other day and they had little worms in them. :'( :'( I hate pantry moths, they seem able to get through containers.
DD found one in some chocolate the other day and she was so peeved she rang the company concerned. They didn't seem all that surprised and said yes it does happen to chocolate, nuts and cereals. (it was inside the wrapping). They have promised to send her some chocolate as a replacement, she is rather off chocolate at the moment.
-
Thanks Farfallina- I will look at these sites too... I appreciate your help and guidance. Please share more traditional Turkish recipes with us, I am sure a lot of people will enjoy them. We have a lot of Italian, Greek influences here bit often Turkish cuisine is forgotten and it is really amazing. Thanks again !!!
-
Farfallina, we look forward to it, when you have time.
-
OK girls
I will try to adapt more Turkish recipes for Thermomix ;)
-
Have the dough ring now by our fire. It sounds delish, hope it works for me
Hally
-
Oh dear, didn't red it through, stretched and s.it with knife put garlic and oil on and now in the oven, didn't get their 3rd rise.
Oh well at least I know where I went Wrong which is always a plus.
They stretched a long way, imhad to cut them in half, maybe they were too thin and long, oh well as I have already stuffed up we will just see what happens
Hally :D still smiling
-
The bread is fantastic, DS and I just tried some, hope DH likes it. Will bro retesting what he says
Hally
-
Hally, this bread is pretty forgiving. If it works for you , this is OK. Hope DH likes it . I found that it reheats well in the toaster in ne of those little toaster bags. This prevents every thing tasting of garlic. Can also reheat under the grill, also freezes well.
-
Thanks chookie it is really delish. I have 4 loaves so will freeze what we don't eat tonight
Hally :)
Will do it properly next time. Were you loaves super long?
-
Hally, I've posted a pic. My oven and therefore trays are pretty long. Can make them any size you want.
-
DH Said the bread was perfect, he was most impressed, we have. 21/loaves tet so will freeze. Thanks for the tip.
Can't see the photo, did you post it here
Hally
-
Just seen JD's photo, I pulled my dough out in a lomg length so it was the width of a baguette which is why mine were so long, gosh I crack myself up when I see what they were meant to look like, but they still great taste ;D ;D
Hally I will keep trying, at least I am getting a great taste.
-
Bally, yes Judy was good and kind and generous, and posted a photo of my bread.
-
Made this again.
Turned out great and more like the photo but still not as wide as yours
H
-
We had this with soup over the weekend. My shape is a bit different but it tasted delicious. Lovely and garlicky.
(http://i255.photobucket.com/albums/hh142/birdsam/Thermomix%20recipes/P1020130.jpg)
-
Looking good cookie
Yum
H :)
-
Cookie, looks great. Glad you had a go at this one.
-
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)
(http://i1185.photobucket.com/albums/z359/Fotographies/P1020976.jpg)
(http://i1185.photobucket.com/albums/z359/Fotographies/P1020979.jpg)
-
Tasty that looks perfect. Bet you were happy with the result. :)
-
Tasty, glad you like this loaf. Great photos.
-
I've just made this - two small and one large loaf. It's fabulous. THank you so much for the brilliant recipe
-
Brunette, glad you enjoyed it, Yes it is easy and tasty.
-
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.
-
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.
-
ACW - thank you!! This is just what I'm looking for!! Making it tomorrow!! :-* :-* :D :D
-
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.
-
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!! :D
-
GF, my pleasure.
-
(http://img.tapatalk.com/65771ebc-df99-57de.jpg) This is my attempt (hopefully the photo works, uploading in tapatalk) was delicious took a lot of willpower not to scoff the lot
-
that looks great kathd ;D
-
Forgot to mention...I made it last week and it was YUM!
-
Kathd and courton, glad you liked it. Pretty easy and tasty. ;D
-
I made this tonight to have with our Vegetable and bacon soup and it was a success and delicious, thank you so much for a wonderful recipe xx
-
Great Suzanne, glad you like it.
-
I made this last night and we both enjoyed it. We also had some for lunch today & it was just as delicious as when it was hot from the oven. As usual I forgot to take a photo.
Thanks Chookie for another great bread recipe.
-
Made this yet again over the weekend
. Just keeps getting better and better ! I also heated the milk in the TMX (about 1 min 37C). It was a cold morning so left it in the TMX to rise .. Just an absolutely gorgeous bread.
Would love to make this for a gluten free friend... ACW-do you think that would work ?(http://img.tapatalk.com/9587932e-e422-94b7.jpg)
-
Goldfish, Don't know if it will work GF. Maybe you could try it and let us know.
Katiej, glad you like it.
-
Gave this a try today after DS demolished a bought loaf. Looks and tastes good but not the same texture as the one we buy freshly made at the local kebab shop, it has a lots more air holes. I just used eggs wash because I was very short on time and DS didn't wanted garlic or sesame seeds.(http://img.tapatalk.com/d/12/09/10/ude6ajag.jpg)
-
Wonder, you can't expect that bread cooked in your oven will be the same as that cooked in the oven in a Turkish shop. If son prefers the bought bread you will have to go with this.
-
Chookie, i understand that I can't replicate years of practice or a commercial oven, and it does taste good I just wonder how they get there's to have so many air bubbles. DS seems to like it but he's now run out of tatziki to go with the bread!
I sprinkled some with some Dukkah a freind gave me which is very red in colour, there must be something in it that doesn't agree with me because I've now got number lips and tongue - nothing major but very annoying. The ingredient listing is only macadamias, almonds and spices so there must be something in the spices that I have a slight allergy to.
-
Thank you for this recipe, it's delicious!
-
Zara, glad you liked it.
-
Thanks for the recipe Chookie - another great one!!!
-
ACW -this is probably a very basic question - what do you use to wrap this bread for freezing? Thanks. . .
-
ACW -this is probably a very basic question - what do you use to wrap this bread for freezing? Thanks. . .
I use foil.
-
Thank you.... :D Do love this bread!!
-
Bump - one of the best!! ;D
-
This was just absolutely delish! Very addictive.
Wonder - I actually had lots and lots of air bubbles in mine. It was incredibly light and fluffy. I heated milk in tmx. Also I accidentally poured 370ml of milk in. And I brushed and drizzled all of the garlic and oil on the loaves instead of just 1/4. Forgot to cover them in the last 30 minutes. Baked at 200celcius for 10 minutes and then 220 for another 10.
Oh I wasn't sure but my baking tray had run out of water by the time I put my bread in so I topped. Up more. Was I supposed to have water in there still while baking?
Dunno what I did but will be doing it exactly the same way again!
Chookie, i understand that I can't replicate years of practice or a commercial oven, and it does taste good I just wonder how they get there's to have so many air bubbles. DS seems to like it but he's now run out of tatziki to go with the bread!
I sprinkled some with some Dukkah a freind gave me which is very red in colour, there must be something in it that doesn't agree with me because I've now got number lips and tongue - nothing major but very annoying. The ingredient listing is only macadamias, almonds and spices so there must be something in the spices that I have a slight allergy to.
-
fS, sounds like you did all the right things. Glad you enjoyed it. I am about to post a recipe for Swedish Crispbread, you might like it also.
-
It looks lovely bread FS.
-
I really like this bread. Loved how silky smooth the dough was. I didn't change anything from the recipe apart from I did nigella and sesame seeds on top of an egg wash instead of the garlic. Thinking I knew my oven a little better than I actually do I set the timer for 20 mins but wish I'd taken them out after 15 as they are quite brown.
Before their second rise
(http://img.tapatalk.com/d/13/07/30/uga8ygyr.jpg)
Out of the oven
(http://img.tapatalk.com/d/13/07/30/4y8azy9e.jpg)
-
Brumington and floweryspring great looking loaves. We really enjoyed this bread and I've made it a few time, but having a turkish shop only a few minutes away that bakes everyday we are really spoilt.
-
The dark colour is partly due to the egg wash. If you use just the white, it will be lighter. Q is how was the bread. It may have needed the 20 minutes. B, still looks pretty good.
Wonder, if I had a Turkish shop close, I don't think I would ever make bread.
-
Bumping - one of the best breads of all time in our books . . . ;) ;D
-
Goldfish, you make me laugh. Glad you enjoy it.
-
Oh Thankyou GF. Another for the weekend :)
-
Yummy! Cooked in the airfryer. 200c, 7 mins.
(http://img.tapatalk.com/d/14/05/15/by7u7ema.jpg)
Thank you Chookie 😄😃
-
That looks so good BZB.
-
Just perfect BZB 8)
-
Thank you CC and Cookie.
Not sure what to do with the excess garlic paste. Keep in fridge or use in stir fry, I suppose 😄
-
You must have made them smaller to fit in the a/f BZB, how many did you make?
-
I made 4, Judy 😃
-
BZB, they look great. You always make my recipes look so good. Thank you. You are an excellent baker.
-
Thank you, Chookie. You made my morning 😄😝
Wish I had more time to try out all your recipes, and so many others on the forum. Keep your brilliant recipes coming!
-
BZB how long did you pre heat the air fryer? What about the water? Thanks!!
-
Great photo's BZB.
-
Made this for our road workers lunch. They loved it.
-
I used garlic confit when I made this tonight, and the garlic oil. It was delicious.
-
Cookie, the more garlic the better. Yum.
-
Cookie which recipe do you use for the confit garlic?
-
I use use Tenina's recipe Wonder. I really don't like the taste of raw garlic now.
-
I use Tenina's recipe too. I made 2 quite large loaves and the 3 of us ate all of one. We loved it. DD raved about the garlic being really tasty but she wouldn't smell of it at work. It is such a gentle but full flavour. I even prefer the confitted garlic to Tenina's garlic paste.
Hope this is now clearer than mud. :-)) :-)) :-)) :-))
-
Cookie, are you saying that you use T ;Denina's garlic paste recipe with this recipe, or are you using the garlic oil in this recipe?
-
I used the garlic that I had confitted (if there is such a word) and the oil it was in. I blended them together.
-
Thanks Cookie. I use a lot of garlic, never raw, except in garlic butter and even that gets heated.
-
Thanks everyone, I'm definitely going to make the garlic.