Moroccan White Bread Recipe Khobz

Steps:

• place the warm milk mixture ina small bowl or glass measuring cup, stir in the sugar and then sprinkle with the yeast.
• stir, then set aside in a warm place for about 10 minutes, till frothy.
• in a large bowl, mix together the two flours and salt.
• add the yeast mixture and enough warm milk and water to make a fairly soft dough.
• knead into a ball and knead on a floured surface for 10 minutes, adding as much flour as necessary to make an elastic dough.
• divide the dough into two equal pieces and shape into flattened ball shapes.
• place on floured baking trays and press down with your hand to make round breads about 5-6 inches in diameter.
• cover with oiled plastic wrap or a clean damp cloth and set aside in a warm place for 1 - 1 1/2 hours, till risen.
• the breads are ready to bake when the dough springs back if gently pressed with a finger.
• preheat the oven to 400.
• sprinkle the loaves with the sesame seeds and bake in the oven for 12 minutes.
• reduce heat to 300 and continue baking for 20-30 minutes till they are golden brown and sound hollow when tapped underneath.
• serve warm.

Steps:

• Mix ½ cup flour, salt, yeast and water.
• You can add ½ teaspoon sugar to activate the yeast effectiveness faster.
• Cover and let the mixture sit for 5 minutes before using it.
• Add the remaining flour and oil.
• Mix and knead, the dough should be firm and smooth.
• Cover it and let it rest for 30 minutes (depending on the room temperature).
• Share this into 8 pieces, roll into a ball and flatten with a roller.
• Preheat your oven to 200°C/400°F.
• Set aside until the bread itself inflated.
• Put the bread in the oven for about 20 minutes.

Steps:

• Prepare two baking sheets by lightly oiling them or by dusting the pans with a little cornmeal or semolina.
• Mix the flour, salt, and sugar in a large bowl. Make a large well in the center of the flour mixture and add the yeast.
• Add the oil and the water to the well, stirring with your fingers to dissolve the yeast first, and then stirring the entire contents of the bowl to incorporate the water into the flour.
• Turn the dough out onto a floured surface and begin kneading the dough, or use a stand mixer fitted with a dough hook. If necessary, add flour or water in very small amounts to make the dough soft and pliable, but not sticky. Continue kneading for 10 minutes by hand (or 5 minutes by machine), or until the dough is very smooth and elastic.
• Divide the dough in half and shape each portion into a smooth circular mound. (If you prefer, you can divide the dough into four to six smaller loaves instead.) Place the dough onto the prepared pans, cover with a towel and allow it to rest for 10 to 15 minutes.
• After the dough has rested, use the palm of your hand to flatten the dough into circles about 1/4-inch thick. Cover with a towel and let rise about 1 hour (longer in a cold room), or until the dough springs back when pressed lightly with a finger.
• Heat an oven to 435 F/225°C.
• Create steam vents by scoring the top of the bread with a very sharp knife or by poking the dough with a fork in several places. Bake the bread for about 20 minutes-rotating the pans about halfway through the baking cycle-or until the loaves are nicely colored and sound hollow when tapped. Transfer the bread to a rack or towel-lined basket to cool.

Steps:

• Add the sugar to 1/4 cup of lukewarm water. Then add the yeast and stir to soften. Let it sit in a warm place until the yeast is bubbly & doubles in volume, roughly 2 minutes.
• Mix the flours & salt in the large mixing bowl. After yeast is ready add it to the flour along with the milk. Add enough lukewarm water to the mixture to form a stiff dough.
• Note:Flours differ in their ability to absorb moisture so no precise amount can be given. Add a small amount at a time. If you have added too much the mixture will be extra sticky and it will be hard to get off your hands. The right consistency should allow the dough to pull easily off your fingers.
• Place the dough onto a lightly floured board & knead hard with closed fists, pushing outward. During the final part of kneading, add 1 tsp of cumin or sesame seeds. It will take between 10-15 minutes to knead the dough thoroughly. You will know it is ready when it achieves a smooth, elastic consistency. (If you are using an electric beater with a dough hook, knead 7-8 minutes on a slow speed.).
• Take the thoroughly kneaded dough & form it into two balls & let it stand for 5 minutes on the board.
• Sprinkle cornmeal onto two baking sheets & place to the side. Then lightly grease a mixing bowl with oil. Transfer the first ball of dough to the bowl. Roll the dough along the sides while rotating bowl with your other hand, this will make the dough into a cone shape.
• Place the dough, wide end down, onto the first baking sheet. Flatten the cone with the palm of your hand to form a disc about 5 inches in diameter with a slightly raised center. Repeat with the second ball. Lightly sprinkle the remaining seeds on top of the bread.
• Cover each disc loosely with a damp towel & let it rise for about 2 hours in a warm place. The dough will be ready when you can gently pole your finger into it & it will not spring back into place.
• Preheat the oven to 400 degrees. Using a fork, poke the bread 3 to 4 times & place in the center shelf of the oven. Bake for 12 minutes, then lower the heat to 300 degrees & make 25-30 minutes more.
• To give the bread a nice brown color, turn the oven on broil. Watch the bread carefully, once it is golden, turn it over to brown the other side. Remove from the oven & let cool.
• Note: When done, the bread will sound hollow when tapped on the bottom.

Steps:

• Soften the yeast in 1 tbsp sugared lukewarm water.
• Let stand a few minutes, then stir and set in a warm place until the yeast froths up.
• Meanwhile, mix the flours and salt together.
• Stir the yeast into the flour, then add the milk and enough lukewarm water to form a stiff dough.
• The amount of water you need will depend on your particular flour but I need about a cup.
• Add no more than 1/4 cup water at a time until you can see the dough coming together.
• To knead by hand, turn the dough out onto a board and knead hard, adding water if necessary.
• Knead for 10-15 minutes until smooth and elastic.
• I prefer to use an electric beater with a dough hook and this takes 7-8 minutes at a slow speed.
• Towards the end, add the spices.
• Split into two balls and let stand 5 minutes.
• Meanwhile, lightly grease a mixing bowl.
• Transfer the first ball of dough into the greased bowl and form a cone shape by holding the dough in one hand and rotating it against the side of the bowl.
• Turn out onto a baking sheet that has been sprinkled with cornmeal.
• Flatten the cone with the palm of your hand to make a disc that is about 5-6 inches across and slightly raised in the centre.
• Repeat with the second dough ball.
• Cover with a damp towel and let rise.
• Paula says to let it rise 2 hours but I found mine was done in about an hour.
• Preheat the oven to 200 C or 400°F.
• Using a fork, prick the bread around the sides 3-4 times.
• Bake on the centre shelf of the oven for 12 minutes, then lower the heat to 150 C or 300 F and bake 30-40 minutes more.
• Remove and let cool.
• Cut into wedges when you're ready to serve.