Khubz Maghrebi Moroccan Bread Food

KHOBZ (BASIC MOROCCAN WHITE BREAD) RECIPE

Khobz (Basic Moroccan White Bread) Recipe image

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

Ingredients

4 cups flour (high-gluten or bread flour preferred)
2 teaspoons salt
2 teaspoons sugar
1 tablespoon yeast (active dry)
2 tablespoons vegetable oil
1 1/4 cups warm water

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)

Khubz Maghrebi (Moroccan Bread) image

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

Ingredients

2 (1/4 ounce) packages dry yeast
2 1/2 cups warm water (100F to 110F)
7 cups all-purpose flour
2 teaspoons all-purpose flour
2 teaspoons kosher salt
1 tablespoon olive oil

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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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.

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