Victorian Milk Bread (Sutlu Ekmek)

Enamel:
1 egg
1 tablespoon of milk
Sesame seeds

Add yeast and sugar to 1/2 cup milk in a bowl. Leave to act for 5 minutes; stir to dissolve. Mix the flour and salt in a large bowl. Make a well in the center and pour in the dissolved yeast. Mix the flour. Stir in the reserved milk to form a sticky dough. Turn the dough out onto a lightly floured surface. Knead the dough until it is smooth and elastic, about 8-10 minutes.

Place the dough in a clean bowl and cover with a towel or cloth. Leave to rise for 45-60 minutes in a warm place. Turn down, cover and let the dough rise again until doubled in size, about 45 minutes.
Grease an 8 x 4 x 2 1/2-inch baking dish. Form the dough into a long loaf (see the picture).
Place the shaped dough on a greased baking tray. Cover with a towel/cloth. Let rest until dough is 1 inch above top of pan, about 1 hour.
Brush the top of the bread with the egg glaze and sprinkle with sesame seeds. Bake in a preheated oven at 200°C for 40-45 minutes until golden brown. After taking the bread out of the oven, cover it with a tea towel/cloth to keep it soft and warm.
Serve hot and enjoy Victorian milk bread with butter or cream cheese.
ENJOY
PS: Do not use metal containers when kneading or resting the dough. Metal ruins the consistency of the dough.

TURKISH
2 teaspoons dry/instant yeast
1 teaspoon of sugar
1 ½ cups whole milk
3 ¾ cups bread flour
1 ½ teaspoons salt

For the above:
1 egg
1 tablespoon of milk
Sesame

Mix ½ cup of warm milk, sugar and yeast in a bowl. Leave to rest for 5 minutes for the yeast to dissolve. Mix the flour and salt in a large bowl and make a well in the center. Pour the soluble yeast mixture into the hole. Mix it with the flour and add the remaining warm milk. Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
Place the dough in a clean bowl and cover it with a clean towel/cloth. Leave it to rise in a warm environment for 45-60 minutes, then press it gently to eliminate the air, cover it and let it rest until it doubles in volume (about 45 minutes).
Butter a 20x10x6 cm rectangular mold. Form the dough into a long loaf (see the picture). Place it in the oiled mold and cover it with a towel/cloth. Let the dough rest until it rises about 1 inch from the top of the pan (about 1 hour).
Spread the milk and egg mixture over the top and sprinkle with sesame seeds. Bake in a preheated oven at 200C (400F) for 40-45 minutes until golden brown.
To keep the bread soft and warm; When you take it out of the oven, cover it with a towel/cloth.
Enjoy milk bread while it’s warm, with butter and cream cheese.
ENJOY YOUR MEAL
NOTE: Do not use a metal bowl to knead or rest the dough. Metal damages the structure of the dough.

Ana Sayfaya Don