How to Make Nana's Bread | Nana's Kitchen

Hello everyone! Here is the recipe for Nana's bread. It's yummy (especially straight out of the oven) and easy to make; easy enough that Nana makes it several times a week for her family. Nana hopes you'll enjoy!
For activating the yeast: 
  • 1 1/2 tsps yeast
  • 1/2 cup warm water
  • 1 1/4 tsps sugar

For the dough:

  • 1 cup milk
  • 1 1/2 cups warm water 
  • 7 cups flour
  • 1 to 2 tsps olive oil
  • egg wash (optional)
  • sesame and poppy seeds (optional)


  1. Put the yeast, sugar and warm water together in a bowl and give it a quick stir. Let sit until the yeast has activated; it took about 5 minutes for Nana however it may vary for you. You'll know your yeast has been activated once the top of the mixture starts looking frothy/foamy. 
  2. While you wait for the yeast pour 1 cup of milk into a large measuring cup or container and add in 1 1/2 cups of warm water. If your milk is cold your water should be hot (not too hot though). If your milk is warm your water should be warm as well. Add 1 tbsp of salt to the milk and water.
  3. Once your yeast has activated add in 7 cups of all-purpose flour. 
  4. Gradually add in your milk mixture, kneading as you go. Nana added in about a 1/2 cup more of flour, however this may vary for you depending on the humidity of your kitchen. Your dough shouldn't be too dry, it should still be a little bit sticky. 
  5. Add about 2 tsps of olive oil to your dough (and a bit to your hands). Knead your dough until it looks relatively smooth. Add oil as needed. You can also coat your hands in a bit of flour to help with the sticking. Once you're done kneading dust the top of the dough with a little bit of flour. (Tip: Use a spoon to help better get the excess dough off your hands). You can see how Nana's dough looks here:
  6. Cover your dough and let rest in a warm area for about half an hour or until it has about doubled in size. 
  7. Lightly oil your hands and work surface. Don't work your dough too much, overworking or over-kneading it will create too much gluten, making your bread tough. 
  8. Pinch off about two handfuls of dough. Fold it into itself while simultaneously rolling it into a cylinder shape. Then flatten it a bit using your fingers. You can see how Nana shapes her bread here: 
  9. Place your bread onto a tray lined with parchment paper. Let them proof in a cold oven for 1.5 to 2 hours. Once proofed, take your bread out of the oven. Preheat your oven to 400℉ (about 204℃). 
  10. Use a knife to dent a strip down the middle. Nana had some excess egg whites that she brushed onto the bread; this is optional. Sprinkle some sesame and poppy seeds on top (also optional).
  11. Place your bread in your preheated oven and bake until golden brown; about 15 to 20 minutes.
  12. Enjoy!

You can watch Nana make it here:

The soup in the picture is dokli, you