Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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.). | 4. Position oven rack in lower third of oven. Preheat oven to 350°F. | 5. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yeast	2	packages		-	-	-	-
water	2 1/2	cups		0.0	0.0	0.0	0.0
purpose flour	7	cups		-	-	-	-
purpose flour	2	teaspoons		-	-	-	-
kosher salt	2	teaspoons		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.