Kaak (Milk Bread)

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Serves: 8

Prep Time: 30 active minutes + resting time 2 hours and 45 minutes

Cook Time: 20 minutes


2 cups milk, divided

1 tablespoon active dry yeast

4 cups all-purpose flour

1/4 cup tahini (sesame paste)

1/4 cup honey

1 teaspoon salt

1 tablespoon butter

1 egg, whisked

1/2 cup sesame seeds (optional)


01In a small saucepan over medium heat, bring 1 cup of milk to 90 degrees F (the temperature of a warm bath).
02In the saucepan, sprinkle yeast over the warm milk and allow to dissolve.
03In a large bowl, add flour, tahini, honey, salt, warm milk with yeast, and remaining cup of milk.
04Using a large spoon, stir ingredients until a dough forms.
05Remove spoon once dough is formed, transfer to a lightly floured surface and knead dough by hand until smooth and elastic (approximately 5 minutes).
06Form dough into a tight ball, transfer to a buttered bowl, and cover with plastic wrap.
07Allow dough to sit at room temperature until doubled in size (approximately 1 hour).
08Once dough doubles in size, punch down, cover, and allow to double in size again (approximately 1 hour).
09Heat oven to 360 degrees F.
10Deflate dough, divide into 8 equal pieces, and cover with plastic wrap.
11On a floured surface, create 16-inch rope with one piece. Attach the ends to create a circle and place on sheet pan lined with parchment. Repeat with remaining portions of dough.
12Cover baking sheet and allow dough to sit for 10 minutes.
13Lightly brush each ring with beaten egg and generously sprinkle with sesame seeds, if using.
14Bake for 20 minutes, until golden brown.
15Can be served warm or cool.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.