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El Khobz

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Description Edit

I have more cookbooks... but many do not have recipes on page 17. It's usually some part of an intro to the cookbook. Here is a Page 17 recipe: Bread

Ingredients Edit

Directions Edit

  1. Preheat oven to 400°F.
  2. In a cup or glass, mix the yeast, sugar, and water; stir, and set in a warm place until the yeast is bubbly and doubled in volume.
  3. Meanwhile, mix the flours, salt, and sesame seeds in a large bowl; slowly add the water, ⅓ cup at a time, then the yeast mixture.
  4. Knead the dough by hand for 5 – 6 minutes until it forms a complete ball; remove from the mixing bowl.
  5. Knead the dough by hand again for 2 minutes or so.
  6. The dough should have a smooth, elastic consistency.
  7. Cut the dough into two pieces.
  8. Cover each piece with moist, hot towels and let rest for 2 minutes or so.
  9. Spread some semolina flour on a clean work area and start making a ball with one piece of the dough.
  10. Do the same with the other piece.
  11. Cover with moist, hot towels and let stand for 3 minutes on a baking sheet.
  12. Sprinkle some semolina flour and start flattening the dough to form a disc about 5 in diameter.
  13. Do the same with the other ball.
  14. Cover with moist, hot towels and let rise 1 hour in a warm place.
  15. With a sharp knife make incisions on the top and bake 15 minutes.
  16. Lower the heat to 325f and bake 25 – 35 minutes.
  17. Remove from the oven.
  18. The bread is done when it is nicely brown over the top and sounds hollow when you tap the bottom.
  19. Cover with a towel and let cool.
  20. Cut the bread just before serving.

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