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-> [Bakery, Breads, Pastry] -> [Alexandrian cumin bread Recipe] |
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Alexandrian cumin bread
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| Artist: |
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| Categories: |
Bakery, Breads, Pastry |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 3
| cup | Unbleached, all-purpose | | | Flour | | 1
| pack | Dried yeast | | 1 1/2
| tsp | Salt | | 1
| tsp | Cumin seed, ground | | 1
| cup | Plus 3 oz. lukewarm water |
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Procedures:
| 1 | 1) place the flour, yeast, salt, and ground cumin in a large mixing bowl. | | 2 | Blend well. | | 3 | Add the water and mix the dough for 2-3 minutes, until all the water is absorbed and evenly distributed. | | 4 | The dough will be damp and very sticky, but no internal dry areas should appear by the end of the mixing. | | 5 | If they do, mix a few minutes more, or add a little more water and mix again. | | 6 | 2) let the dough rest 5 minutes. | | 7 | Now sprinkle 1 or 2 tbsps. flour over the dough and knead, either in the bowl or on a lightly floured surface for 5-10 minutes, until the dough is smooth and elastic and only slightly sticky. | | 8 | Add more flour if needed (e.g. | | 9 | In humid weather). | | 10 | Let the dough rest for 2 minutes more. | | 11 | 3) the dough should now be very smooth and easy to handle. | | 12 | Knead 30 seconds more, return the dough to the bowl, cover the bowl with a dish towel or large plate, and let rise at room temperature for at least 3 hours; the dough should almost triple in size. | | 13 | 4) flour the top of the dough lightly, punch it down, and remove the dough from the mixing bowl. | | 14 | Form the dough into a rectangular loaf and place in a well greasad loaf pan, 9-?in |
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