Recipe

Abraysham Kabaub ( Silk Kebab) Recipe

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Ingredients

Directions

Step #1 1 x See Below There are basically two kinds of yeast doughs-kneaded & batter.
Step #2 Both doughs need to rise before shaping & baking.
Step #3 To let dough rise, cover & keep in a warm, draft-free place.
Step #4 If necessary, place covered bowl of dough on wire rack over a bowl of warm water.
Step #5 Kneaded dough: Kneading develops the gluten & results in bread with an even texture & a smooth, nicely rounded top.
Step #6 After first addition of flour has been beaten in, dough will be very soft & will fall in "sheets" off rubber spatula.
Step #7 The second addition of flour makes the dough stiff enough to knead.
Step #8 Mix in only enough flour so dough leaves side of the bowl.
Step #9 To knead, fold dough toward you.
Step #10 With heels of hands, push dough away with short rocking motions.
Step #11 Give dough a quarter turn; repeat.
Step #12 When dough is properly kneaded, it will feel elastic & the top will be smooth with some blisters appearing on the surface.
Step #13 Dough should rise until double.
Step #14 Test by pressing fingertips 1/2 inch into dough.
Step #15 If impression remains, dough has risen enough.
Step #16 Punch down center of dough with your fist.
Step #17 Fold dough over & form into a ball.
Step #18 This releases large air bubbles to produce a finer texture.
Step #19 If dough is not sufficiently kneaded, heavy, the bread will be coarse, crumbly & dry.
Step #20 Batter dough: Batter breads are really shortcut no-knead yeast breads.
Step #21 Because less flour is used, the dough is stickier; instead of being kneaded, it is beaten with a mixer with the first addition of flour.
Step #22 The batter is generally not shaped but spread in the pan.
Step #23 The bread has a coarser texture & pebbled surface.
Step #24 REFRIGERATING YEAST DOUGH Yeast dough made with water (except.
Step #25 plain bread dough) can be put in the fridged up to 5 days.
Step #26 However, if milk and at least 1/4 c sugar are used, put in the fridge no longer than 3 days.
Step #27 After mixing dough, grease top well.
Step #28 Cover with moistureproof wrap, then a damp cloth.
Step #29 Keep cloth damp during storage.
Step #30 When ready to bake, shape dough; let rise until double, 1 1/2 to 2 hrs.
Step #31 Bake as directed.
Step #32 --.
Enjoy the ABRAYSHAM KABAUB ( SILK KEBAB) recipe