Yeast Bread in a Pan

We are here with another bread recipe that is perfect for breakfast or dinner, smells delicious, tastes like flatbread, but has a different inner texture. The secret of this bread, which will make you very happy while eating it with its rich milky consistency, is to use all the liquids in it warmly. Another secret is granulated sugar. When making yeast dough, products such as granulated sugar, honey and molasses should be used and salt should not be added at the first stage.

The hardest part is waiting for the dough to ferment... At this stage, if you are trying to ferment the dough during the winter months, it is possible to speed up your work a little more. Place your yeast dough, covered, in the oven that was preheated to 100 degrees and then turned off, and leave it to ferment without opening the oven door. When you put it in the oven, be careful to put it in a heat-resistant container. If the pans are hot, warm bread is coming!

Put milk, water, dry yeast and sugar in a bowl and mix well.

Then add salt and flour into this mixture little by little and start kneading.

Obtain a soft dough that does not stick to the hand. Then, cover this dough with a damp cloth or stretch film and leave it to ferment at room temperature for about 1 hour.

Make 8 equal sized balls from the fermented dough. Then, lightly flour these meringues and use a rolling pin to roll them out to medium thickness, the size of a plate.

Heat your pan or sheet metal thoroughly, if you have one. Then, put the meringues you prepared on top and cook them both sides until they are golden brown.

Remove from the stove and drizzle butter over it. Then serve.

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