Uzbek-style Homemade Bread

Ingredients

• 4 cups (500g) all-purpose flour 4 cups (500g) all-purpose flour
• 2 teaspoons (10g) salt 2 teaspoons (10g) salt
• 2 teaspoons (8g) active dry yeast 2 teaspoons (8g) active dry yeast
• 2 cups (470ml) warm water 2 cups (470ml) warm water

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 38g, 0.5g
• Protein: 6g
• Fiber: 1.5g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
3. 3.
   Pour the yeast mixture into the flour mixture and mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
6. 6.
   Preheat the oven to 220°C (425°F) and place a baking stone or baking sheet inside to heat up.
7. 7.
   Punch down the risen dough and divide it into two equal portions.
8. 8.
   Shape each portion into a round or oval loaf and place them on a parchment-lined baking sheet.
9. 9.
   Cover the loaves with a kitchen towel and let them rise for another 30 minutes.
10. 10.
    Place the baking sheet with the risen loaves onto the preheated baking stone or baking sheet in the oven.
11. 11.
    Bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
12. 12.
    Remove the bread from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best results. Bread flour can also be used for a slightly chewier texture.
• Yeast — Make sure the yeast is fresh and active to ensure proper rising of the dough.
• Warm water — The water should be warm to activate the yeast but not too hot to kill it.
• Salt — Salt not only enhances the flavor but also helps to control the fermentation process.

Tips & Tricks

• For a softer crust, brush the bread with melted butter immediately after removing it from the oven.
• To achieve a more authentic flavor, you can add nigella seeds or sesame seeds to the dough before baking.
• If you don't have a baking stone, you can use an inverted baking sheet as a substitute.
• To check if the bread is fully baked, tap the bottom of the loaf - it should sound hollow.
• Leftover bread can be stored in an airtight container for up to 3 days or frozen for later use.

Serving advice

Serve the Uzbek-style Homemade Bread warm or at room temperature. It pairs well with a variety of dishes such as soups, stews, kebabs, or can be enjoyed on its own with butter or olive oil.

Presentation advice

To enhance the presentation, you can sprinkle some flour on top of the bread before baking to create a rustic, artisanal look. Serve the bread on a wooden cutting board or in a bread basket lined with a clean kitchen towel.