Home - By Category - Recipe - Bakery Page 1 | Breads Page 10

Khoubz Araby (Arab Bread)

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: KHOUBZ ARABY (ARAB BREAD)
 Categories: Bakery, Breads
      Yield: 8 Rd. loaves
 
  2 3/4 c  Lukewarm water
      2 pk Active dry yeast
      1 pn Sugar
      8 c  All purpose flour
      2 ts Salt
    1/4 c  Olive oil
      1 c  Cornmeal
 
  Pour 1/4 cup of lukewarm water into a small bowl and
  sprinkle it with the yeast and sugar.  Let the mixture
  rest for 2 or 3 minutes, then stir to dissolve the
  yeast completely.  Set the bowl in a warm, draft free
  place (such as a turned off oven) for 5 minutes, or
  until the mixture doubles in volume.
  In a deep bowl, combine the flour and salt, make a
  well in the center, and pour in the yeast mixture, the
  olive oil and 2 cups of lukewarm water.
  Gently stir the center ingredients together, then
  incorporate the flour and continue to beat until the
  ingredients are well combined. Add up to 1/2 cup more
  lukewarm water, beating it in a tablespoon at a time,
  and using as much as necessary to from a dough that
  can be gathered into a compact ball. If the dough is
  difficult to stir, work in the water with your fingers.
  Place the dough on a lightly floured surface and knead
  by pressing it down, pushing it forward several times
  with the heel of your hand and folding it back on
  itself.  Repeat for 20 minutes, or until the dough is
  smooth and elastic.  Shape the dough into a ball and
  place it in a lightly oiled bowl.  Drape loosely with
  a towel and set aside in the warm place for 45
  minutes, or until the dough doubles in bulk. Punch it
  down with a blow of your fist and divide it into 8
  equal pieces. Roll each piece into a ball about 2 1/2
  inches in diameter, cover the balls with a towel and
  let them rest for 30 minutes. Preheat the oven to 500
  degrees (F).  Sprinkle 2 large baking sheets with 1/2
  cup of the cornmeal or flour.  On a lightly floured
  surface, roll 4 of the balls into round loaves each
  about 8 inches in diameter and no more than 1/8 inch
  thick.  Arrange them 2 to 3 inches apart on the baking
  sheets, cover with towels and allow them to rest for
  30 minutes. If you have a gas oven, bake the bread on
  the flour of the oven for 5 minutes, then transfer the
  loaves to a shelf 3 or 4 inches above the oven floor
  and continue baking for 5 minutes, or until they puff
  up in the center and are a delicate brown.  If your
  oven is electric, bake the bread on the lowest shelf
  for 5 minutes, then raise it 3 or 4 inches and
  continue baking until the breads are puffed and
  browned. Remove the bread from the baking sheets, wrap
  each loaf in foil, and set aside for 10 minutes.
  Sprinkle the pans with the remaining 1/2 cup of
  cornmeal or flour and bake the remaining 4 loaves of
  bread in a similar fashion.
  When the loaves are unwrapped the tops will have
  fallen and there will be a shallow pocket of air in
  their centers.  Serve warm or at room temperature.
 
MMMMM

Display Recipe for Import.