Leb. Bread - Syrian Bread

total time:: 3 recipes.....all day and half the night

Makes 12 loaves

I originally found this recipe in a Lebanese cookbook from the Weslaco Public Library....I’ve modified it over the years, here and there, tweaking it as needed. This cooks the best on a heavy metal sheet lying on the oven rack....a special, family “shovel” is used to turn each loaf halfway thru its cooking time.

ingredients

1 1/3 pkgs. yeast - rapid rise or regular
5 pounds flour
5/8 C sugar
1 1/2 t salt
1 T oil
1/4 stick butter
5 - 6 C lukewarm water

directions

1
Dissolve yeast in 1 cup lukewarm water. Combine flour, sugar, salt, oil and butter in large bowl. Add dissolved yeast and lukewarm water. Mix well and knead, turning over until smooth and spongy. Keep kneading surface floured as needed. Place back in lightly oiled bowl, cover with cloth and set in warm place about 1 1/2 to 2 hours until dough doubles.
2
Punch down and cut into 12 equal sections. Roll each section between cupped hands until smooth. Place on lightly oiled flat pan or cookie sheet and cover. Allow to rise a bout 30 minutes.
3
Flatten each ball of dough to 1/4 inch thickness. Lay these on cloth and cover with another cloth...allow to rise a final time for 1 hour.
4
Preheat oven and baking sheet to 450 degrees. Lightly brush hot baking sheet with vegetable oil and place dough on sheet. Dough should puff up into a football shape. After about 3 minutes, turn loaf over. Bake another 3 1/2 minutes, remove and cool on wire rack. Reapply light brushing of oil about every other loaf. Let each loaf cool completely before storing in plastic bag.