Khubz Maghrebi Moroccan Bread
Traditional recipe of morocco. Time listed does not include proofing time.
Steps
Dissolve yeast in 2 1 / 2 cups warm water in a large bowl.
Weigh or lightly spoon flour into dry measuring cups and level with a knife.
Stir salt into yeast mixture.
Gradually stir in 7 cups flour , one cup at a time , and beat with a mixer at medium speed until dough forms a ball.
Turn dough out onto a lightly floured surface and shape dough into a 12-inch log.
Divide dough into 3 pieces then shape each piece into a 4-inch dome-shaped loaf.
Place loaves on a baking sheet lightly covered with flour.
Dust tops lightly with 2 teaspoons flour , and lightly coat with cooking spray.
Cover and let rise in a warm place , free from drafts , 1 hour or until doubled in size.
Position oven rack in lower third of oven.
Preheat oven to 350f.
Uncover loaves , and brush each with 1 teaspoon oil.
Bake at 350f for 30 minutes.
It should sound hollow when tapped.
Remove from oven and cool on wire racks.
Ingredients
dry yeast, warm water, all-purpose flour, kosher salt, olive oil