RAISIN BREAD

GRANDMA

Mahmure

COUNTRY

Turkey

ORIGIN

Giresun

INGREDIENTS

• 1700 g bread flour  
• 1 kg sultanas (seedless yellow grapes)
• 20 g salt
• 30 g sugar
• 28 g fresh yeast dissolved in 125 ml of water
• 15 ml olive oil
• 400 ml water

HISTORY

The origin of raisin bread is not certain. This homemade bread is a unique recipe known in the Yılmaz family. Both yellow grapes and wheat flour were rare ingredients in the Black Sea region. Thus in the past this sweet pastry used to be prepared for special occasion in their family. It used to be baked on a thick circular stone, called pileki stone, which is well-known in the Black Sea region. Pileki stone was used especially for cooking corn bread and anchovy bread in this region. Raisin bread may have been originated from the culinary practices of Orthodox Christian communities of the Ottoman Empire. Noel bread, which was prepared with sultanas in the Orthodox Rum cuisine in Cappadocia, was similar to raisin bread.