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Khubz Maghrebi (Moroccan Bread)

Khubz Maghrebi (Moroccan Bread) created by loof751

Traditional recipe of Morocco. Time listed does not include proofing time.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@Member 610488
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@Member 610488
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"Traditional recipe of Morocco. Time listed does not include proofing time."
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  1. loof751
    Khubz Maghrebi (Moroccan Bread) Created by loof751
    Reply
  2. loof751
    This makes a wonderful, dense bread - perfect for serving with soups or stews! I made half of the recipe and made 2 loaves. I used a stand mixer and ended up with a lovely dough that wasn't sticky or dry. Cooked up perfectly just as you described. Great recipe - thanks for sharing it! Made for ZWT9, The Apron String Travelers
    Reply
  3. Member 610488
    Traditional recipe of Morocco. Time listed does not include proofing time.
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