Ramadan bread
Too good bread that I usually prepare during Ramadan fasting, I tried several ways to prepare this bread, but I liked this one the most and that's why I decided to share the recipe.
Preparation steps
- First we prepare the pre-dough. In a suitable small bowl, put flour, sugar, yeast, mix a little, add lukewarm water, mix well and set aside to activate.
- After we have prepared the pre-dough, we immediately prepare the basic dough. Put the flour in a larger bowl. Add water and mix with a wooden spoon until the ingredients are finely combined. Set aside while waiting for the pre-dough to get fine bubbles.
- When the pre-dough is ready, combine it with the basic dough by mixing with a wooden spoon. It stands for another 40 minutes. When it has stood for the second time, gently transfer it to a floured work table, divide it into two equal parts and spread each part with your fingers to a thickness of about 1 cm. Now bend the ends towards the inside
- Prepare two smaller baking trays, line with baking paper and transfer the loaves to the baking tray. Again, spread the bread a little with your fingers. Cover and leave for 20 minutes.
- During this time, prepare the coating by putting flour, cold water and mixing well in a small bowl, add jam and hot water and mix again to combine all the ingredients nicely. I coated both loaves with the first coat. And you can have one with the first, the other with egg yolk mixed with a spoonful of milk.
- When the bread has settled in the tins, spray the coating over the loaves with your fingers and coat it finely. Dip your fingers into the coating again and make indentations in the shape of squares or rhombuses with your fingertips. or salt.
- Bake in a preheated oven at 220 C, about 30 minutes