El Khobz

Description

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

• Source: Cooking with the Bible by Anthony F. Chiffolo and Rayner W. Hesse, Jr. (ISBN 0-313-33410-2)
• Contributed by Catsrecipes Y-Group
• Yield: 12 hearty diagonal slices

Ingredients

• 1 package active dry yeast
• 1 tsp granulated sugar
• ¼ cup warm water
• 1 cup semolina flour
• 2 cups unbleached flour or whole wheat flour
• 2 tsp salt
• 1 tsp sesame seeds
• 2⅓ cups water
• 2 tbsp semolina flour for the countertop

Directions

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.