Arabian Bread−Ka'kat
A homemade bread recipe for Arabian Bread−Ka'kat.
Ingredients
- 2 tsp dry yeast
- 1/4 cup sugar
- 2 cups warm water
- 4−5 cups white bread flour
- 1 1/2 tsp salt
- 4 tbsp unsalted butter, melted
- 1/4 tsp mahleb, ground
- 1 egg beaten with 1 tbsp water, for egg wash
- 3−4 tbsp sesame seeds
Instructions
- 1
You will need a medium sized bread bowl, 2 large baking sheets, and a pastry brush.
- 2
In the bread bowl dissolve the yeast and sugar in the warm water.
- 3
Add 2 to 3 cups flour, a cup at a time, stirring constantly in same direction until a thick dough begins to form.
- 4
Then stir 100 times in the same direction, about 1 minute. Let rest for 10 minutes.
- 5
Add the salt, butter, and mahleb, and stir; continue to add flour using a wooden spoon to stir it in.
- 6
When the dough will no longer take any more flour, turn it out onto a lightly floured surface.
- 7
Knead for 8 to 10 minutes, or until smooth and elastic, adding flour only when necessary.
- 8
Rinse out the bread bowl, oil lightly, and return the dough to the bowl. Cover with plastic wrap and allow to rise until doubled in volume, approximately 1 and 1/2 hours.
- 9
Punch down dough and divide into 16 pieces.
- 10
On a lightly floured surface, roll each piece under your palms into a cigar shaped rope 6 to 7 inches long.
- 11
Pinch together the ends of each rope to form an oval shaped loop.
- 12
Place the ka'kat on lightly oiled baking sheets, at least 1/2 inch apart. Cover and let rise for 30 minutes.
- 13
Preheat the oven to 400 F. Place the racks in the upper part of the oven.
- 14
Just before baking, brush the breads with egg wash and sprinkle on the sesame seeds.
- 15
Bake for 20 minutes, or until nicely browned; switch the baking sheets after 10 minutes.
- 16
Cool slightly on a rack, then wrap in a cloth to keep warm. Serve warm.