Tahini Bread (Tahinli Ekmek): A Taste of Nostalgia

The scent of warm bread baking always transports me back to my childhood. I remember sneaking into the kitchen when my grandmother was making bread, the air thick with the yeasty aroma. She would always let me play with a small piece of dough, and although my creations were far from perfect, the joy of being part of the process was something I cherished. This Tahini Bread (Tahinli Ekmek) recipe reminds me of those simpler times, with its comforting flavors and satisfying texture. It’s a bread that kindles memories and creates new ones with every bite.

Recipe Overview

• Prep Time: 2 hours 30 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours
• Servings: 5
• Yield: 5 loaves
• Dietary Type: Vegetarian

Ingredients

• 2 teaspoons yeast
• 1/8 cup warm water
• 2 tablespoons sugar
• 1 cup milk, scalded
• 3 tablespoons butter
• 3 cups flour

Filling:

• 1 cup tahini
• 1 cup sugar

Topping:

• 1 egg, beaten
• 3 tablespoons sesame seeds

Equipment Needed

• Mixing bowls
• Measuring cups and spoons
• Kneading surface
• Rolling pin
• Oven tray
• Parchment paper
• Damp cloth

Instructions

1. Proof the yeast: In a small bowl, combine the yeast and warm water. Add 1 tablespoon of the sugar (taken from the 2 tablespoons of sugar listed) to help activate the yeast. Let stand for 5-10 minutes, or until foamy. This step is crucial to ensure your bread rises properly.
2. Prepare the dough: In a large mixing bowl, combine the remaining 1 tablespoon of sugar, scalded milk, and butter. Allow the mixture to cool slightly before adding the proofed yeast mixture.
3. Add the flour: Gradually add the flour to the wet ingredients, mixing until a shaggy dough forms.
4. Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
5. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-2 hours, or until doubled in size. This is where patience is key! The warmer the environment, the faster the dough will rise.
6. Punch down and divide: Once the dough has doubled, punch it down to release the air. Divide the dough into 5 equal pieces.
7. Roll out the dough: On a lightly floured surface, roll out each piece of dough into a thin round shape. Aim for a thickness of about 1/8 inch.
8. Prepare the filling: While the dough is rising, prepare the filling by combining the tahini and sugar in a bowl. Mix well until a smooth paste forms.
9. Assemble the bread: Spread an equal amount of the tahini filling onto each round of dough.
10. Roll and shape: Roll up each round of dough jelly-roll style, starting from one edge and rolling tightly to the opposite edge.
11. Rest the rolls: Place the rolled dough on a baking sheet lined with parchment paper. Cover them with a damp cloth and let rest for 30 minutes.
12. Lengthen the rolls: This is where the original recipe has an interesting step. Hold each roll at both ends and gently “swing” them to make them longer and thinner. This helps to create more layers in the final bread. Be gentle to avoid tearing the dough.
13. Shape into spirals: Wrap each long roll like a cinnamon roll, tucking the end underneath to secure it.
14. Second rest: Place the shaped dough spirals on a baking tray lined with parchment paper. Let rest for 10 more minutes, ideally until they appear slightly puffed up (almost doubled).
15. Prepare for baking: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
16. Egg wash and sesame seeds: Brush the top of each roll with the beaten egg. Sprinkle generously with sesame seeds. The egg wash gives the bread a beautiful golden-brown color, while the sesame seeds add a nutty flavor and textural crunch.
17. Bake: Bake in the preheated oven for 30 minutes, or until golden brown. Keep a close eye on them, as oven temperatures can vary. If they start to brown too quickly, you can tent them with foil.
18. Cool: Remove from the oven and let cool slightly on a wire rack before serving. This allows the bread to set properly and prevents it from becoming soggy.

Expert Tips & Tricks

• For a richer flavor, use brown sugar instead of granulated sugar in the filling.
• If you don’t have time for the second rise, you can skip it, but the bread will be slightly denser.
• To ensure even baking, rotate the baking sheet halfway through the baking time.
• If your kitchen is cold, place the dough in a slightly warmed oven (turned off!) to help it rise.
• The scalded milk should be cooled down enough to handle comfortably before adding the yeast, otherwise you risk killing the yeast. Aim for lukewarm.

Serving & Storage Suggestions

This Tahini Bread is best served warm, either on its own or with a cup of tea or coffee. It’s also delicious with a drizzle of honey or a sprinkle of flaky sea salt. Store leftover bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, wrap individual rolls tightly in plastic wrap and place in a freezer bag for up to 2 months. Reheat in a low oven or microwave until warmed through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	863.7 kcal	N/A
Calories from Fat	326 g	38%
Total Fat	36.2 g	55%
Saturated Fat	9.5 g	47%
Cholesterol	62.4 mg	20%
Sodium	138 mg	5%
Total Carbohydrate	119.1 g	39%
Dietary Fiber	7.6 g	30%
Sugars	45.2 g	180%
Protein	20.8 g	41%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• For a dairy-free version, substitute the milk with almond milk or soy milk and the butter with vegan butter.
• Add a pinch of cinnamon or cardamom to the filling for a warm, spiced flavor.
• Experiment with different toppings, such as poppy seeds, sunflower seeds, or everything bagel seasoning.
• Use whole wheat flour instead of all-purpose flour for a healthier, nuttier bread.
• For a sweet and savory twist, add a sprinkle of feta cheese to the filling.

FAQs (Frequently Asked Questions)

Q: Can I use active dry yeast instead of instant yeast?
A: Yes, you can. Just make sure to proof it in warm water with sugar before adding it to the other ingredients.

Q: Why is my dough not rising?
A: Several factors could cause this. Make sure your yeast is fresh and active. Also, the dough needs a warm environment to rise properly. Cold temperatures can significantly slow down the process.

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough the night before and store it in the refrigerator. Just be sure to punch it down before using it.

Q: How do I prevent the sesame seeds from falling off during baking?
A: Press the sesame seeds gently into the egg wash before baking. This will help them adhere to the dough.

Q: Can I make this recipe gluten-free?
A: While this recipe is not inherently gluten-free, you can try substituting the all-purpose flour with a gluten-free flour blend. However, you may need to adjust the amount of liquid to achieve the right consistency.

Final Thoughts

This Tahini Bread (Tahinli Ekmek) is more than just a recipe; it’s a connection to traditions, a way to create warmth and share love through the simple act of baking. I encourage you to give this recipe a try and experience the joy of making your own homemade bread. Don’t be afraid to experiment with variations and make it your own. And, of course, please share your creations and feedback – I’d love to hear about your baking adventures! Pair this delightful bread with a strong Turkish coffee for the full experience.