There are many kinds of bread in US. I am very blessed to be able to try all types of bread from many different countries. But I still have special feeling to the bread that was made in my hometown---Kashgar.
Bread is a must daily food back home. We have bread every morning, use it as daily snacks, even carry for the long distance trips. Any home you visit, there is always bread, dry fruits displayed at the dining table at any time. There are different types of breads with different flavor, and for different occasions and different purposes.
Here I would like share the basic concepts of Uighur bread. I don't have every material that we use back home to bake the exact bread. I modified the recipe according to my taste and available ingredients in US.
I used whole wheat floor for healthy purpose. I also used electric or gas oven since I can't find tonur (Uighur bread baker, bakes the bread using wood fire flame). This is the guide line for Uighur bread baking, you can always modify according to your taste as well. I used the kitchen aid for dough mixing. If you don't have kitchen aid, you can also use hand as well. But you need to mix longer time, also need to press the dough for about half an hour by hand before letting it sit for 15 min
Materials
For bread mix
2 cups of whole wheat flour
half cup of olive oil
1tsp of dry oregano
0.5 table spoon of dry basil
1 table spoon of garlic powder
2 table spoons of salt
1 small pack of yeast
1.5 cup of warm water or milk (I usually heat each cup at microwave for 1 or 2 min before I use)
For topping
sesame seeds
half cup of finely chopped onion
one egg yellow and 1 table spoon olive oil
dry rosemary
Procedure:
1. Mix all the bread mix ingredient as above in the kichen aid bowl. Mix well by spatula
2.Use kitchen aid flat beater, beat at speed 2 for 2 min,
3. Use kitchen aid dough hook, mix at speed 2 for 2 min
4. Cover the dough by plastic first, then towel on top, let it site for 15 min
5. Make round shape bread with dough by hand. Usually middle part is a bit thinner than the edges.
6. Poke some holes by fork. In Kashgar, we use tukqe to make the follower shape on top of bread
7. For topping, brush some egg and olive oil, sprinkle some sesame seeds,dry rosemary
8. Or for some bread, you can also choose to sprinkle chopped onion and oil on top of the bread, it will bring great smell and great flavor as well
9. Preheat the oven to 375 K
10. Brush the baking tray by olive oil, place the bread on baking tray, leave some space between the bread, so that they don't combine during baking
11. Bake the bread at 375K for 30 min or until the breads are golden brown.
Once you took out the bread, cool the bread a little, then you can ready to try your delicious bread.
Bread storage
You can keep your bread at room temperature for 1 or 2 days. For longer storage, you can keep the bread in zip lock bags, and store at freezer. Warm up right before you are ready to eat.
In Uighur culture, we bake a lot of breads at once, and we use Tonur (which the fire oven, bake the bread with the flame of wood). We have bread with tea, or milk tea usually in the morning. Once we bake the bread, I keep bread on big table cloth one by one separately and air dry for 2 to 3 days. The bread might get a bit harder, but once you dip the bread in the tea, it melts down right away. This way can be also used for Seper Tokichi (In English it means travel small size bread). We bake the bread in smaller sizes, and let it air dry for a few days prior to long distance travel. Once the bread is air dried, you don't have to worry about the mold caused by moisture. You can keep this bread for a few months without any problem. I always had breads from home, even when I am few thousand miles away. I can even enjoy my home baked bread.
Bread is a must daily food back home. We have bread every morning, use it as daily snacks, even carry for the long distance trips. Any home you visit, there is always bread, dry fruits displayed at the dining table at any time. There are different types of breads with different flavor, and for different occasions and different purposes.
Here I would like share the basic concepts of Uighur bread. I don't have every material that we use back home to bake the exact bread. I modified the recipe according to my taste and available ingredients in US.
I used whole wheat floor for healthy purpose. I also used electric or gas oven since I can't find tonur (Uighur bread baker, bakes the bread using wood fire flame). This is the guide line for Uighur bread baking, you can always modify according to your taste as well. I used the kitchen aid for dough mixing. If you don't have kitchen aid, you can also use hand as well. But you need to mix longer time, also need to press the dough for about half an hour by hand before letting it sit for 15 min
Materials
For bread mix
2 cups of whole wheat flour
half cup of olive oil
1tsp of dry oregano
0.5 table spoon of dry basil
1 table spoon of garlic powder
2 table spoons of salt
1 small pack of yeast
1.5 cup of warm water or milk (I usually heat each cup at microwave for 1 or 2 min before I use)
For topping
sesame seeds
half cup of finely chopped onion
one egg yellow and 1 table spoon olive oil
dry rosemary
Procedure:
1. Mix all the bread mix ingredient as above in the kichen aid bowl. Mix well by spatula
2.Use kitchen aid flat beater, beat at speed 2 for 2 min,
3. Use kitchen aid dough hook, mix at speed 2 for 2 min
4. Cover the dough by plastic first, then towel on top, let it site for 15 min
5. Make round shape bread with dough by hand. Usually middle part is a bit thinner than the edges.
6. Poke some holes by fork. In Kashgar, we use tukqe to make the follower shape on top of bread
7. For topping, brush some egg and olive oil, sprinkle some sesame seeds,dry rosemary
8. Or for some bread, you can also choose to sprinkle chopped onion and oil on top of the bread, it will bring great smell and great flavor as well
9. Preheat the oven to 375 K
10. Brush the baking tray by olive oil, place the bread on baking tray, leave some space between the bread, so that they don't combine during baking
11. Bake the bread at 375K for 30 min or until the breads are golden brown.
Once you took out the bread, cool the bread a little, then you can ready to try your delicious bread.
Bread storage
You can keep your bread at room temperature for 1 or 2 days. For longer storage, you can keep the bread in zip lock bags, and store at freezer. Warm up right before you are ready to eat.
In Uighur culture, we bake a lot of breads at once, and we use Tonur (which the fire oven, bake the bread with the flame of wood). We have bread with tea, or milk tea usually in the morning. Once we bake the bread, I keep bread on big table cloth one by one separately and air dry for 2 to 3 days. The bread might get a bit harder, but once you dip the bread in the tea, it melts down right away. This way can be also used for Seper Tokichi (In English it means travel small size bread). We bake the bread in smaller sizes, and let it air dry for a few days prior to long distance travel. Once the bread is air dried, you don't have to worry about the mold caused by moisture. You can keep this bread for a few months without any problem. I always had breads from home, even when I am few thousand miles away. I can even enjoy my home baked bread.
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