| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Arab | Breads, Hand made | 1 | Servings |
INGREDIENTS
| 1 | pk | Yeast; or cake |
| 1 | tb | Sugar |
| 6 | c | Flour |
| 2 | ts | Salt |
| 2 | c | Warm water |
| 1/3 | c | Milk |
INSTRUCTIONS
dissolve yeast and sugar in 1/2 cup warm water. let stand 5-10 mins. place flour and salt in large bowl making a depression in the center.Combine milk, remaining water and dissolved yeast; pour into depression. Begin mixing flour with liquid making sure all batter on sides of bowl is worked into dough. Knead until a smooth dough results and the sides of the bowl is clean. (hands are occasionally dipped into more water while kneading dough to give a smooth, elastic finish) Cover with towel and let rise in a warm place until it doubles in size (2-4 hours). Grab orange size balls from the edge of dough and smooth balls. Cover and let rise again on cloth for 30 mins. form into 1/4" thick circles. cover and let rise again on cloth for 30 mins. Heat oven to 475 degrees F. Place dough directly on racks in oven. As soon as the dough rises into a mound, 2-5 minutes, place under broiler for a few second until lightly browned. cool. this freezes well. Yields 7-9 loaves. NOTE: many elegant recipes are made with this recipe. >From: Crystalle Haynes <crystall@po.EECS.Berkeley.EDU> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : (Crystalle Haynes))
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