RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Moroccan Bread on Stones: Farina - pareve
This is a pick by Nira Rousso (Haaretz Guide, 7 Nov. '97) from a new book in Hebrew, "Good Food Guide to Israel." She recommends this for Shabbat meal or breakfast. I have no idea why this is called farina. I found no reference in any of my cookbooks. [I can say I've never seen a recipe which starts quite like this.] Farina: Moroccan Bread on Stones Prepare ahead of time: Gather stones the size of eggs, enough for one layer in a baking pan. Ingredients: 1 kilo/2.2 lb. flour (preferably bread flour) 3-4 cups of water 50 grams/1.8 oz. yeast 1 Tablespoon salt 1 Tablespoon sugar 1. Mix all the dry ingredients in a bowl and gradually add the water as you work. 2. When you have a soft dough, put it on a floured board or counter and wait 10 minutes until the dough becomes very soft, flexible, and a bit sticky. 3. Shape the dough into a ball. Roll in flour, cover with a cloth and leave standing for one hour, until the dough doubles in volume. Punch the dough down again, kneading the edges back into the center for three minutes. 4. Shape back into a ball, cover with a cloth and let stand for half an hour. 5. Knead again, folding edges back to the center again. For even better results, do this again after another half hour. 6. Put the stones in a baking pan and heat at maximum temperature for half an hour. 7. Divide the dough in four, flatten each quarter between your hands to about one centimeter/half inch in thickness, and place on heated stones. You may brush a beaten egg on top, for a golden crust. 8. Bake 15-20 minutes, until the bread is a golden brown.
