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Fatima Bread

This bread recipe simulates a traditional Moroccan round bread. Since the flour used by most Americans is very finely milled Cream of Wheat is added to produce the traditional coarseness.

Time - Preparation: 1 1/2 hours Time - Baking: 40 minutes
    Temp - Oven: 425° F (preheated)
   
Equipment:
Large mixing bowl Cookie sheet
   
Ingredients:
2 Cups Water 1/2 Cup Cream of Wheat
1/2 Tsp. Salt 4 Cups Flour
1 Pkg. Dry Yeast  
  Olive Oil as needed
Preparation:
  • Dissolve salt in water, add yeast and let stand for 5 minutes
  • Add Cream of Wheat to water/yeast mix and let stand for 30 minutes
  • Add flour slowly - use dough hook on low (if mixing by hand use hands, note that the dough is very soft and sticky)
  • Form dough into a ball and coat liberally with olive oil then press dough into a large flat circle (13 inch dia.) on a oiled/greased cookie sheet
  • Let rise for 1 hour (dough should double in size)
  • Preheat oven
   
Baking:
  • Bake for 30 minutes
  • Flip bread over and bake for an additional 10 minutes (the bread is done when it sounds hollow when thumped)
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