Journey with us to the sun-drenched lands of Upper Egypt, where the ancient art of bread making thrives. For centuries, families have crafted Aish Baladi, a simple yet deeply satisfying bread baked under the relentless heat of the Egyptian sun. This isn't your average loaf; it's a testament to tradition, a taste of history, and a surprisingly easy recipe to recreate in your own kitchen. Its unique texture, a delicate balance between crispness and chewiness, is a result of the sun's power and the simplest of ingredients. This authentic Upper Egyptian Sun Bread recipe captures the essence of this timeless culinary tradition.
Forget complicated techniques and specialized equipment; this recipe focuses on the purity of ingredients and the magic of the sun. You'll discover the secrets behind creating the perfect dough, the nuances of achieving that signature crust, and the satisfaction of baking a loaf steeped in centuries of history. Ready to embark on this culinary adventure and bake your own piece of Upper Egypt? Let's delve into the step-by-step process!
Tools Needed
- Baking tray
- Needle
- Gauze (optional)
Ingredients
- Flour: 5kg (recipe calls for 1kg)
- Yeast: 1 tablespoon
- Sugar: 2 tablespoons
- Water: About 1.5 cups per kg of flour (adjust as needed)
- Oil: A little
Step-by-Step Instructions
Step 1. Prepare the Dough
- Mix 1 tablespoon of yeast and 1 tablespoon of sugar into the flour.
- In a separate bowl, combine 1 tablespoon of sugar and 1 tablespoon of instant yeast; let it ferment until bubbly.
- Add the fermented yeast mixture to the flour and mix well.
- Gradually add water (about 1.5 cups per kg of flour), mixing until a dough forms. Adjust water as needed depending on the flour.
- Prepare the porridge (recipe link provided in the video). This helps prevent the bread from curdling.
- Lightly oil the dough to prevent sticking, cover with plastic wrap, and let it ferment.
Step 2. Shape and Proof the Bread
- Once fermented, gently remove the plastic and press out any air.
- Take orange-sized portions of dough, coat them in flour, and place them on a floured baking tray.
- Gently flatten the dough portions to your desired size and shape.
- Let the shaped bread ferment for 1-2 hours in a warm place, optionally covered with gauze to prevent insects.
Step 3. Prepare for Baking
- Using a needle, poke holes in the bread to prevent it from puffing up unevenly in the oven.
Step 4. Bake the Bread
- Bake at 180-200°C for 30 minutes.
Read more: Emirati Chebab Pancakes: Authentic Arabic Breakfast Recipe
Tips
- Each flour is different, so adjust the water accordingly.
- The porridge prevents the bread from curdling (recipe link in video).
- Let the bread ferment until doubled in size.
Nutrition
- N/A
FAQs
1. Can I bake this bread in a regular oven if I don't have access to direct sunlight?
Yes! While traditionally sun-baked, you can achieve similar results by baking it in a preheated oven at 450°F (230°C) for about 20-25 minutes, or until golden brown.
2. What kind of flour is best for this recipe?
Use strong bread flour for the best texture and rise. All-purpose flour can be used, but the bread might be slightly less chewy.
3. How do I know when the bread is done?
The bread is ready when it's golden brown and sounds hollow when tapped on the bottom. A quick internal temperature check with a thermometer should register around 200°F (93°C).
Enjoy the fruits of your labor – a warm, crusty loaf of authentic Upper Egyptian sun bread, filled with the taste of tradition and the warmth of the sun. Share this simple yet rewarding recipe with friends and family, and experience the joy of baking a piece of history. Now, go forth and bake!