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How to make Moroccan bread

How to make Moroccan bread
How to make Moroccan bread

Put yeast and 60 ml warm water in a small bowl. Mix to comingle , then stand in a warm, drought-free place for 10 minutes or until yeast begins to bleb.

Put flour, semolinas and 1 tsp salt in the bowl of an electric mixer. Make a well in the center, then add yeast mixture and 300 ml water. First mix with a wooden spoon until just commingled , then using an electric mixer fitted with a dough hook, mix on medium speed for 5 minutes or until mixture forms a soft dough; it will be quite sticky to begin but will firm upon kneading. Enhance speed to high. Knead for a further 5 minutes or until dough is smooth and elastic.

Place the dough in a lightly floured bowl, cover with a clean, damp tea towel and stand in a warm, drought-free place for 1 hour or until dough doubles in size.

Turn dough out onto a lightly floured work surface and roll into a log. Cut into 6 parts . Using the heel of your palm, Form each part into 15 cm discs. Put on 2 oven trays lined with baking paper, cover with a damp tea towel and stand in a warm, drought-free place for 1 hour or until the dough almost doubles in size.

Preheat oven to 210°C. Bake bread, swapping trays halfway, for 30 minutes or until golden and bread sounds hollow when tapped.

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