Khoubz araby (arab bread)
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Khoubz araby (arab bread)
  Bread    Bakery  
Last updated 6/12/2012 12:46:11 AM. Recipe ID 6344. Report a problem with this recipe.
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      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.

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Recipe ID 6344 (Apr 03, 2005)

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