Turkish Herb Bread with Fresh Dill and Parsley

Ingredients

• 500 g bread flour
• 320 ml warm water
• 7 g active dry yeast
• 1 tbsp sugar
• 10 g salt
• 3 tbsp olive oil
• 50 g fresh dill
• 50 g fresh parsley
• 1 piece egg
• 2 tbsp milk

Instructions

1. Activate the yeast

   Mix warm water with sugar in a small bowl until dissolved. Sprinkle yeast over the surface and let stand at room temperature for 5-8 minutes until foamy and bubbly. The mixture should smell yeasty and have a thick foam layer on top. Do not use water that is too hot as it will kill the yeast.

2. Prepare fresh herbs

   Wash and thoroughly dry the dill and parsley using paper towels or a clean kitchen towel. Finely chop both herbs using a sharp knife, removing any thick stems. The herbs should be chopped fine enough to distribute evenly but not mushy. Do not chop them too far in advance or they will lose their bright color.

3. Make the dough

   In a large mixing bowl, combine flour and salt. Add the activated yeast mixture and olive oil. Mix with a wooden spoon for 2-3 minutes until a shaggy dough forms. The dough should come together but still look rough and slightly sticky. Do not add extra flour at this stage.

4. Knead and add herbs

   Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Flatten the dough and sprinkle the chopped herbs over the surface. Fold and knead for another 3-4 minutes until herbs are evenly distributed throughout. The dough should spring back when pressed gently. Do not over-knead or the herbs will break down too much.

5. First rise

   Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise at room temperature for 60-90 minutes until doubled in size. The dough should feel light and airy when gently pressed. Do not let it over-rise or it will lose its structure.

6. Shape the loaves

   Punch down the risen dough and divide into 2 equal portions. Shape each portion into an oval loaf about 25cm long. Place on a parchment-lined baking sheet, leaving space between them. Cover and let rise for 30-40 minutes until slightly puffed. Do not make them too thick or they will not bake evenly.

7. Prepare egg wash

   Beat the egg with milk in a small bowl until well combined. Using a pastry brush, gently brush the surface of each loaf with the egg wash. Make 3-4 diagonal slashes across each loaf using a sharp knife. The slashes should be about 1cm deep. Do not press too hard or the dough will deflate.

8. Bake the bread

   Preheat oven to 200°C. Bake the loaves for 25-30 minutes until golden brown and hollow-sounding when tapped on the bottom. The internal temperature should reach 90°C. Cool on a wire rack for at least 15 minutes before slicing. Do not cut too early or the crumb will be gummy.

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