Khubz Maghrebi (Moroccan Bread)

Ingredients

• 2 (1/4 ounce) packages dry yeast

• 2 1/2 cups warm water (100F to 110F)
• 7 cups all-purpose flour
• 2 teaspoons all-purpose flour
• 2 teaspoons kosher salt
• 1 tablespoon olive oil

Directions

1. 1

   Dissolve yeast in 2 1/2 cups warm water in a large bowl. Weigh or lightly spoon flour into dry measuring cups and level with a knife. Stir salt into yeast mixture. Gradually stir in 7 cups flour, one cup at a time, and beat with a mixer at medium speed until dough forms a ball.

2. 2

   Turn dough out onto a lightly floured surface and shape dough into a 12-inch log. Divide dough into 3 pieces then shape each piece into a 4-inch dome-shaped loaf.

3. 3

   Place loaves on a baking sheet lightly covered with flour. Dust tops lightly with 2 teaspoons flour, and lightly coat with cooking spray. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.).

4. 4

   Position oven rack in lower third of oven. Preheat oven to 350°F.

5. 5

   Uncover loaves, and brush each with 1 teaspoon oil. Bake at 350F for 30 minutes. It should sound hollow when tapped (bread will not brown). Remove from oven and cool on wire racks.