Turkish Bread

3 tablespoons Turkish Pakmaya or compressed yeast, crumbled
1/2 cup lukewarm water
3 tablespoons sugar
2 1/2 cups flour
1 1/2 teaspoons salt

Place yeast into a bowl, add 1/4 cup lukewarm water and allow 5-10 minutes for the yeast to soften. Pour the remaining 1/4 cup water over. Add sugar, flour, and salt.
Since different flours vary in the amount of moisture they can absorb, it is not generally possible to give the exact amount of flour required. Sufficient flour should be used to make the dough stiff enough to knead and to keep it from sticking to the hands. All the necessary flour should be added at the time of mixing.

Combine all the ingredients and turn the dough out onto a lightly floured board, Curve your fingers over the dough and push down with heel part of palm. Give dough a quarter turn, fold over and push down again. Knead until the dough is smooth, satiny and elastic, for about 15 minutes. Cover with a cloth and leave to rise in a warm place for 1 1/2 hours. It rises best at a temperature between 80 to 85 degrees. After the first rising knead lightly for 2 minutes. Brush dough with water, and allow to rise for a second time for about 15 minutes. Press dough gently with fingers. If impression remains, dough has risen sufficiently. Dough should be allowed to double in bulk.
Shape dough with hands into a long and oval loaf and place onto a greased pan. On top of the loaf make a few impressions with a knife to allow circulation of hot air. Bake in moderate oven set to 300 degrees for about 30 minutes. Allow to cool before serving.

Makes 1 loaf