Khubz Maghrebi Moroccan Bread Food
KHOBZ (BASIC MOROCCAN WHITE BREAD) RECIPE
Making authentic and basic Moroccan bread known as khobz is easier than you think with this recipe that breaks down the process into simple steps.
Provided by Christine Benlafquih
Categories Bread
Time 1h55m
Number Of Ingredients 6
Steps:
- Pre-heat oven to 435 F / 225 C.
Nutrition Facts : Calories 286 kcal, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 2 g, Protein 9 g, SaturatedFat 0 g, Sodium 532 mg, Sugar 1 g, Fat 5 g, ServingSize 2 loaves (8 servings), UnsaturatedFat 0 g
KHUBZ MAGHREBI (MOROCCAN BREAD)
Make and share this Khubz Maghrebi (Moroccan Bread) recipe from Food.com.
Provided by Member 610488
Categories Yeast Breads
Time 50m
Yield 6-12 serving(s)
Number Of Ingredients 6
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 (85F), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.).
- Position oven rack in lower third of oven. Preheat oven to 350°F.
- Uncover loaves, and brush each with 1 teaspoon oil. Bake at 350F for 30 minutes. It should sound hollow when tapped (bread will not brown). Remove from oven and cool on wire racks.
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KHUBZ - WIKIPEDIA
Khubz, alternatively transliterated as khoubz, khobez, khubez, or khubooz, [clarification needed], is the usual word for "bread" in Standard Arabic and in many of the vernaculars.. Among the breads popular in Middle Eastern …
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Preheat your oven to 435°F (225°C). When the oven is hot, lightly score the top of the bread with sharp knife or poke in several places with a fork. Bake the khobz in the preheated oven, rotating the pan if necessary, for about 20 minutes or …
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Dissolve yeast in 2 1/2 cups warm water in a large bowl. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Stir salt into yeast mixture. Gradually stir in 7 cups …
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4/5 (2)Calories 139 per servingServings 24
From myrecipes.com
4/5 (2)Calories 139 per servingServings 24
- Dissolve yeast in 2 1/2 cups warm water in a large bowl. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Stir salt into yeast mixture. Gradually stir in 7 cups flour, one cup at a time; beat with a mixer at medium speed until dough forms a ball. Turn dough out onto a lightly floured surface; shape dough into a 12-inch log. Divide dough into 3 pieces; 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 (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
- Uncover loaves, and brush each with 1 teaspoon oil. Bake at 350° for 30 minutes or until sounds hollow when tapped (bread doesn't brown). Remove from oven; cool on wire racks.
KHOBZ: TRADITIONAL MOROCCAN BREAD – KEVIN LEE JACOBS
Whisk the flour and salt together in the work-bowl of a standing mixer. Then add the yeast mixture and warm water. Knead, at medium-low speed, until the a smooth, elastic dough develops -- about 6 minutes. Form the dough into a ball, place it on a parchment-lined baking sheet, and then cut the ball in half.
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KHOBZ – RECIPE OF TRADITIONAL MOROCCAN BREAD | FALKTIME
The 2d and the 3d are better up to my taste – the bread is softer. You can exclude semolina, if you don’t have it. But semolina gives khobz a crispy crust. Without semolina – no crispy crust, I’ve tried =)) The recipe is easy but like it goes with any kind of dough – it needs time to rise. Moroccans bake khobz every day, because on the 2d day it becomes stale.
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MOROCCAN BREAD
Preheat an oven to 400F. Using a fork, prick the top of each loaf 3 or 4 times. Using a sharp knife or a serrated knife, score the top of each loaf making a cross pattern. Dust with nigella and sesame seeds. Bake in the center of the oven until crisp and golden, about 18 to 20 minutes.
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Preheat an oven to 435°F (225°C). Score the top of the bread with a very sharp knife, or poke the dough with a fork in several places. Bake the bread for about 20 minutes – rotate the pans about halfway through the baking time – or until the loaves are nicely coloured and sound hollow when tapped. Transfer the bread to a rack or towel ...
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NUTRITIONAL FACTS: - FOOD.COM
Nutritional Facts: Khubz Maghrebi (Moroccan Bread) Please note, the information provided here is approximate. Totals do not include: possible substitutions (i.e. "OR"-ed ingredients), optional ingredients, or ingredients without a measurement (e.g. "to taste"). Learn more about how we calculate nutritional information, and always consult a registered dietician or your physician …
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