Ingredients
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2
-
2 1/2
-
7
-
2
-
2
-
1
-
-
-
-
-
-
-
-
-
Directions
Khubz Maghrebi (Moroccan Bread), Traditional recipe of Morocco Time listed does not include proofing time , This makes a wonderful, dense bread – perfect for serving with soups or stews! I made half of the recipe and made 2 loaves used a stand mixer and ended up with a lovely dough that wasn’t sticky or dry Cooked up perfectly just as you described Great recipe – thanks for sharing it! Made for ZWT9, The Apron String Travelers
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Steps
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1
Done
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Dissolve Yeast in 2 1/2 Cups Warm Water in a Large Bowl. Weigh or Lightly Spoon Flour Into Dry Measuring Cups and Level With a Knife. Stir Salt Into Yeast Mixture. Gradually Stir in 7 Cups Flour, One Cup at a Time, and Beat With a Mixer at Medium Speed Until Dough Forms a Ball. |
|
2
Done
|
Turn Dough Out Onto a Lightly Floured Surface and Shape Dough Into a 12-Inch Log. Divide Dough Into 3 Pieces Then Shape Each Piece Into a 4-Inch Dome-Shaped Loaf. |
|
3
Done
|
Place Loaves on a Baking Sheet Lightly Covered With Flour. Dust Tops Lightly With 2 Teaspoons Flour, and Lightly Coat With Cooking Spray. Cover and Let Rise in a Warm Place (85f), Free from Drafts, 1 Hour or Until Doubled in Size. (gently Press Two Fingers Into Dough. If Indentation Remains, Dough Has Risen Enough.). |
|
4
Done
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Position Oven Rack in Lower Third of Oven. Preheat Oven to 350f. |
|
5
Done
|
Uncover Loaves, and Brush Each With 1 Teaspoon Oil. Bake at 350f For 30 Minutes. It Should Sound Hollow When Tapped (bread Will not Brown). Remove from Oven and Cool on Wire Racks. |
