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Arabic Bread Recipe


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     Arabic Bread

Category   Desserts - Breads
Sub Category   None

1 pkg. active dry yeast
1 tablespoon sugar
2 c. warm water
6 cups flour (or whole wheat but I don't use WW for pies)
2 tsp. salt
one third cup milk

Dissolve yeast and sugar in one half cup of warm water. Let stand 5 to 10 mins. Place flour and salt in lg. bowl. Make hole in middle. Combine remaining water, milk and dissolved yeast; pour in hole. Begin mixing the flour with the liquid scraping the sides of the bowls as you go. Knead until a smooth dough forms and the sides of the bowl are clean. (Occasionally dip hands in warm water while kneading to create smooth elastic finish.) Cover the dough with a towel and let rise in a warm place until it doubles in size (2 to 4 hours). Grab orange size balls from the edge of the dough and form into smooth balls until all the dough is used. Cover the dough balls with a cotton kitchen towel and let rise on another cloth towel for another 30 mins. roll the balls into one quarter inch thick circles. Cover and let rise another 30 min.
Heat the oven to 475 degrees. Place the dough directly on racks in the oven. As soon as the rises into a mound, 2 to 5 minutes, place it under the broiler for a few seconds until lightly browned. Cool.
This dough freezes well.

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