Fresh bread on a Sunday morning

There is nothing better than the smell of freshly baked bread on a Sunday morning or any morning.

It has become a tradition in our house that every a few Sundays I wake up early and bake bread. In the summertime, I use an outdoor oven I brought with me from Lebanon, and in the winter, I use my indoor oven in the kitchen.

A lot of people may find making bread a daunting task, but it is not. All it takes is the will to make, a little time and a good recipe that you like.

I developed my recipe from the urge to duplicate an old recipe for Mashateeh or flatbread that peasants used to make in the old days in the Middle East. After a few tries, I got to where I like both taste and texture.

It includes flour, yeast, water, oil, salt, and cracked wheat. I mixed it together in a large electric mixer and I let it do the kneading as well. It takes about 15 minutes. I cover the dough and let it rise in a warm place for about an hour. When it is ready, I shape it by hand and bake it.

Now, my kids help with trying their hands on shaping the dough and watch intently until it comes out of the oven. They love it too. Click here for more photos.

Shaping the dough
freshly baked bread with green olives and zaater
Meat pie, Lahm Bil Ajeen

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