It is important to use warm milk and warm water. If the milk (or water) is cold from the refrigerator, the yeast will not work properly. Make sure the temperature is around 105-110°F.
Use fresh herbs rather than dried herbs, this will add better flavor.
Lightly brush the baked loaves with olive oil, but be careful not to make them too greasy.
How to store Turkish milk bread:
Turkish milk bread is best served immediately while still warm. Leftovers can be stored in an airtight container for up to 3 days. Reheat the bread in a dry pan for a few minutes on each side.
Ingredients
FOR THE DOUGH:
ALL-PURPOSE FLOUR
50 grams
WARM MILK 160
ml
WARM WATER 160 ml DRY YEAST 7 g SUGAR 10 g SALT 6 g OLIVE OIL 20 ml FOR THE FILLING: MELTED BUTTER 20 g CHOPPED FRESH PARSLEY
