Lebanese Bread

Ingredients

• 5 cups Gold Medal Plain Flour (dipping method)
• 1 Yeast cake
• 1 teaspoon salt
• 2% cups lukewarm water
• A pinch of sugar

Method

1. 1

   Pour 1/2 cup of lukewarm water into a small bowl.

2. 2

   Sprinkle it with yeast and sugar.

3. 3

   Set aside for 2-3 minutes, then stir to dissolve.

4. 4

   In a deep bowl, combine flour and salt.

5. 5

   Make an indent in the center and pour in the yeast mixture and 2 cups of remaining water.

6. 6

   Stir together until well combined.

7. 7

   Knead for about 10 minutes, shape into a ball, and place in a lightly oiled bowl.

8. 8

   Let rise for an hour or until doubled.

9. 9

   Punch down, divide into 7 pieces, and let rise for 15 minutes.

10. 10

    Roll each piece into 8-inch rounds and let rise for another hour.

11. 11

    Broil on a hot cookie sheet until golden.

Nutrition per serving

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 7. The excerpt below is the record exactly as published.

Lebanese Bread 5 cups Gold Medal Plain 1 Yeast cake Flour (dipping method) 1 teaspoon salt 2% cups lukewarm water A pinch of sugar

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