Flower Bread (Çiçek Ekmek / Daisy Bread)

Mix half a packet of fresh yeast with 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) of warm water. After letting it sit for 2–3 minutes, add 4.5 water glasses of flour, 1.5 dessert spoons of granulated sugar, 1 dessert spoon of salt, half a water glass of milk, and slightly more than a quarter water glass of vegetable oil into a dough-kneading bowl, and knead until you have a slightly sticky dough. Cover with a damp cloth and let the dough rise for 1 hour. Once the dough has risen, shape it into a flower form, place it on a baking tray, and let it rest for another 20 minutes. Brush the top with 1 egg yolk and sprinkle with nigella seeds. Bake in a preheated oven at 180°C (350°F) for approximately 25–30 minutes, until the top is golden brown. Enjoy your meal.

About This Recipe

Bread meant life to the ancient Egyptians. They valued it so deeply that they would place bread in the tombs of their loved ones so they would not go without it in the afterlife. Salaries of that era were paid in bread. In fact, the very builders of the famous Egyptian Pyramids were compensated for their labor with bread. A person's financial standing — good or bad — was even measured by how many loaves of bread they had.

It is said that the Greeks learned to bake bread from the ancient Egyptians. In Greece, and shortly after in the Roman Empire, bread became the staple food of the people. Later, when fat and eggs began to be added to it, bread found its place among luxury foods. White Bread graced the tables of the wealthy for years, while dark, plain-tasting loaves were left for the poor. Today it is quite the opposite — white bread is both easily accessible and very affordable.
 
We present you with a bread recipe that appeals to both the eyes and the stomach. Today we have prepared our delightful Flower Bread, also known as Daisy Bread (Çiçek Ekmek / Papatya Ekmek). Bon appétit in advance…