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Kıbrıs Köy Ekmeğİ (Cypriot Village Bread)

Ok, welcome to Episode 4 of Meliz’s Meyhane, and today I’m showing you how to make “Kıbrıs Köy Ekmeği”, a spiced, traditional Cypriot loaf. This bread is served for breakfast but also alongside meze in a meyhane, sometimes toasted, not only for its change in texture and intensity of flavour, but also so it’s not wasted once it goes a little stale. I adore this bread, it’s dairy free and vegan too, and freezes beautifully. Please make it.  INGREDIENTS 75ml boiling hot water 1 tsp sugar 250ml cold water  1 x 7g sachet fast-action dry yeast  500g strong white bread flour + extra for dusting  1/4 tsp ground cinnamon  1/4 tsp ground cloves  1/4 tsp ground mahleb 1 tsp sea salt flakes  1/2 tsp aniseed METHOD Dissolve the sugar in a jug with 75ml boiling water then top up with 250ml cold water - it should be tepid / lukewarm. Add the yeast and leave to one side for 5-10 minutes to activate. It will become frothy once ready.  Sift the flour into a large mixing bowl, then gently stir in the sal

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