1 - 10 of 13 for arabic bread
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In a large bowl, thoroughly mix 2 cups flour, sugar, salt and dry yeast. Gradually add tap water to dry ingredients. Beat 2 minutes at medium speed ...
In large pan mix flour, sugar, salt. Add 6 cups very warm water and mix until absorbed. Add softened yeast and knead 5 minutes or more. (Longer ...
Dissolve yeast and sugar in 1/2 cup warm water. Let stand 5 to 10 minutes. Place flour and salt in a large bowl, making a depression in the center. ...
Prepare hot roll mix according to package directions. After rising, place on floured board and knead lightly. Divide into 12 even pieces. Roll out ...
Dissolve yeast in ... Then bake 5-10 minutes until bottom is light brown. Broil top for 1/2 minute until light brown. Makes 20-24 loaves of Arabic Bread.
Dissolve yeast in water, add salt, then flour. Make a fairly stiff dough, then, cover, and let rise until double 1 to 1 1/2 hours. Turn out onto ...
Break the bread into small pieces ... Season with salt and black pepper and pour over the salad mixture. Toss well and chill before serving. Serves 4-6.
Combine all ingredients and toss well so bread absorbs vegetable juices. Serve on platter and garnish with pomegranate seeds.
Heat chick peas ... Sprinkle garlic over bread, add chick ... over chick peas. Saute pine nuts with butter, add it to ingredients. Use 9x13x2 inch tray.
Combine vegetables, bread and spices. Add juice and olive oil. Makes 5 to 6 servings. Preparation time: 35 minutes.
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