Thursday, November 30, 2006

Simple Bread Dough - عجينة خبز عربي

عجينة الخبز
وصفه سريعه لعمل عجينة الخبز:
2 ملعقه كبيره خميره فوريه
1 ملعقه صغيره سكر
كوب واحد الى كوب و نصف من الماء الدافئ للحصول على عجينه طرية القوام
4 أكواب طحين
نصف ملعقه ملح
ألقليل من الزيت لمسح العجينه من الخارج
ضعي الخميره مع الماء الدافى و السكر لدقائق عديده حتى تصبح نشطه
في أناء واسع ضعي الطحين , أضيفي الخميره و قليل من الماء و أخلطيها بيدك. أكملي ألخلط و العجن مع أضافة الماء أذا احتاجت العجينه الى حين تكوينها ككره ناعمة ألملمس . يمكنك التحكم بطراوة العجينه بأضافة الماء الى الخليط. أدهني العجينه بالزيت و غطيها بفوطه رطبه في مكان دافىء حتى تخمر و تتضاعف في الحجم.
يمكنك أستعمال العجينه لعمل فطاير السبانخ و اللحم بعجين او حتى البيتزا و مناقيش الزعتر.

This is a quick recipe for the basic and simple bread dough. it is easy, fun to make and quick, you just have to treat it with TLC. After many years of cooking and making pastries (Fatayer, with Meat or Vegetables filling) this is the best dough that works out for me. It is very basic and easy:
2 Tablespoons active dry yeast
1 Tablespoon sugar
1 1/2 cups warm water (about 110 to 115 F) OR it depends on the softness of your dough, add more water to make it softer but not to the point where it is runny, or less water to make it harder. My dough is usually a bit soft, when it rises, it will be fine.
4 cups all-purpose flour
1/2 teaspoon salt
A little bit of any type of oil
Method: Put yeast in 1/4 cup of the water; add sugar and let stand for 10 minutes until it starts to over flow. This means that the yeast is becoming active. Put half of your flour and salt in a bowl or a pan with wide edge. Form a well in the center; pour in yeast mixture and remaining warm water.
Begin to mix with hand, I never use a mixer or a machine, it is more fun to use your own hands to do it, relaxing too,beats any stress therapy!! add remaining flour as needed. Knead for few minutes more until you feel that the consistency is what you are looking for in the dough.The dough should be smooth and no longer sticky.
Oil a large bowl; place dough in bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place for 1 ½ to 2 hours. Dough should be doubled in bulk. Divide into balls the size of a walnut or bigger, depends on how big your Fatayer are. I like mine small to medium size. I usually use my hands in flattening the dough using a little bit of cooking oil to do so. I form it to any shape I want, stuff it with meat, spinach or a mix of vegetables and get it ready to bake. When baking, make sure that your oven is preheated to around 450 degrees F. Enjoy!