Middle Eastern: Pide 02 by Recipe Cottage

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	Pide 02

		PIDE (TURKISH FESTIVE BREAD TOPPED WITH SESAME AND FENNEL SEEDS) 1 oz compressed yeast, or 2 packages active dry yeast 1 tsp + 3 Tbsp sugar 1 cup lukewarm water 4 Tbsp butter or margarine 3/4 cup milk 4 3/4 cups all-purpose flour 1 Tbsp salt 1 egg, beaten 3 1/2 Tbsp sesame seeds 1 1/2 tsp fennel seeds Place the yeast, 1 tsp sugar and < cup of the warm water in a small bowl. If compressed yeast, cream together; if dry, stir to dissolve. Set aside in a warm place for 15 - 20 minutes or until the mixture begins to froth. Place the butter, milk and remaining water in a small saucepan and heat slowly until the butter has melted. Remove from the heat. Sift the flour and salt into a large bowl and stir in the remaining sugar. Make a well in the center and add the yeast and butter mixtures. Gradually work in the flour until a soft dough is formed. Transfer to a floured work surface and knead for about 10 minutes or until smooth and elastic. (Alternatively, knead the dough using the dough hook in a heavy duty (counter top) electric mixer.) Grease a large circular dish about 12 inches in diameter. place the dough in the center of the dish and press down until it forms a round loaf about 10 inches in diameter. Cover with a dish towel and leave to rise in a warm place for 1 1/2 - 2 hours. Preheat the oven to 375 F. Brush the surface of the bread with the beaten egg and sprinkle the sesame and fennel seeds evenly over it. Using the point of a sharp knife make a pattern over the top. bake for about 40 minutes or until golden brown and cooked through. transfer to a wire rack and leave to cool. Makes 1 large loaf.