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Lebanese Bread Recipe
|Yeast||2 Tablespoon (2 Cakes)|
|Lukewarm water||2 Cup (32 tbs)|
|Unbleached white flour||8 Cup (128 tbs)|
|Whole wheat flour||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 4844 Calories from Fat 134
% Daily Value*
Total Fat 16 g24.6%
Saturated Fat 2.6 g12.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2969.7 mg123.7%
Total Carbohydrates 1018 g339.4%
Dietary Fiber 63.3 g253.2%
Sugars 4 g
Protein 150 g299.4%
Vitamin A 0.5% Vitamin C 0.05%
Calcium 27.2% Iron 340%
*Based on a 2000 Calorie diet
Place the flours in a large bowl.
Mix in the salt.
Pour in the yeast and water mixture, and add enough water to make a very stiff dough.
Knead until smooth.
Cover, and let rise until doubled.
Punch down, and mold dough into small pieces about 3 inches in diameter.
Be sure to seal the dough by rolling it around in your hands until it is smooth.
Place on a tray; cover with plastic wrap; allow to rise for 1 hour.
Preheat your oven.
It must be at 525° minimum.
Fun to have a glass door so you can see.
Roll out balls of dough on floured board, one at a time, into pancake like circles 8 to 9 inches in diameter.
Place on a small wooden board and slide onto upside-down cookie sheet in oven.
While one loaf is baking, roll out the next.
The loaf takes only a few minutes to bake.
Very light brown spots will form on the loaf after it has puffed up like a ball.
Remove it from the oven, and place on a terry-cloth towel.
Cover the bread with another towel, and stack the loaves one on top of the other as they come from the oven.
Keep covered until cool.