ES’S ALMOND MILK ARABIC DOUGH WITH BACON BITS AND CHEESE
True to my nature, that is 99.9% of the time, I will use a recipe as a starting point and modify as I go along.
As I wanted to see if this famous Arabic dough will work and can be modified to “Vegan” I decided to use almond milk and omit the milk powder.
As my vegan family members, will unfortunately not be able to share in this batch, I then decided to add some bacon and cheese to the mix as another part of my experiment. You can keep it vegan by omitting the bacon and using vegan cheese if you like.
500 ml (2 cups) warm almond milk
60 ml (4 tablespoons) sugar
30 ml (2 tablespoons) yeast (2 x 8 g packets)
500 ml (2 cups) cake flour
1.25 ml (¼ tsp) salt
Mix together and set aside for 15 minutes to form a nice foam head.
Then add:
125 ml (½ cup) oil
750 ml (3 cups) cake flour
5 ml (1 teaspoon) baking powder (optional, I did add it)
Mix well and knead with dough attachment in stand mixer for 7 minutes. Yeah, for a stand mixer!!!
After 6 minutes kneading, add the following without stopping your mixer:
40 g bacon bits (you can add more if you prefer, unfortunately that’s all I had available)
60 g grated cheddar cheese – or any sharp yellow cheese
100 g grated mozzarella cheese
Continue to knead for the last 1 minute till well mixed.
Oil your hands and prepare shapes as you like.
Let proof/rise for 30 minutes.
Before baking, egg wash dough and sprinkle with sesame or poppy seeds, or dust with flour.
Bake at 180ºC / 350ºF for about 20-25 minutes or baked through and have a nice brown head.
Recipe credit: Gail Haselsteiner
Modified, prepared, tried and tested by: Es Slabs
