Jerusalem Bread (كعك القدس)

It's been ages since I last posted on this legacy blog, if it had not been for the email I got about the blog migration I would not have posted anything new. I pondered upon this recipe as I was scanning the tragic news of the war on Gaza, may they be victorious and find peace. This is quite an easy bread recipe using ingredients that are found in any household, but the results are fantastic! In just under two hours, you can have warm soft bread that is slightly crunchy on the outside but soft and chewy on the inside, traditionally dipped in olive oil and zaatar this bread can also be eaten with cheese or anything to your liking. This recipe has been slightly tweaked from Abu Julia's original recipe. Enjoy! 

Ingredients:

• 1 3/4 C warm water
• 1/2 tsp salt
• 1 Tbls sugar
• 1 Tbls yeast
• 4 Tbls olive oil
• 4 C flour
• For topping: 1/4 C toasted sesame seeds mixed with 1/4 C nigella seeds, 2 Tbls sugar, and 1-2 Tbls water so that it would stick to the bread

Recipe:

In a large bowl, combine warm water, sugar, yeast and oil and let it stand for about 10 minutes until frothy. Next add flour and salt and start kneading, amount of flour could slightly increase or decrease depending on the type of flour. Knead for about 10 minutes until you get a soft tacky dough that passes the windowpane test. Proof for about an hour until doubled in size, then divide dough into about 5-6 pieces depending on how big you want each bread. Form the divided dough into balls and set aside covered with a towel until you work each one. To form the bread, roll each ball with the rolling pin into a rectangle then form into a log, next connect the ends to form large ring and press lightly on the ends, next dip in the topping mixture on both sides to cover it fully and place on prepared baking sheet. Repeat with the rest of the dough, cover, and proof for another half an hour then bake in a preheated oven (medium heat) for about half an hour or until well browned. 

#bread

#jerusalem_bread

#gaza