Try this Tabouli Bread recipe
- Carbohydrate 615.5763 g
- Cholesterol 1.8375 mg
- Fat 16.7798875 g
- Fiber 22.3770006942749 g
- Protein 94.4037125 g
- Saturated Fat 2.70819 g
- Serving Size 1 1 Serving (947g)
- Sodium 48.69125 mg
- Sugar 593.199299305725 g
- Trans Fat 4.297175 g
- Calories 3026 calories
Step-by-step
- For additional flavor, add 1/2 tsp. of dried mint leaves.
- Place apricots away from water.
White bread flour provides the high protein content necessary for a strong gluten network, supporting the heavy inclusions of dried fruit and olives without collapsing. High-protein flour holds up against dense additions by developing elastic strands that trap expanding carbon dioxide bubbles released by active yeast. Weighing the flour rather than scooping with a cup prevents dry, crumbly loaves by avoiding excess packing into the measuring vessel.
Hydration temperature dictates fermentation speed, requiring water warmed between 105 and 110 degrees Fahrenheit to stimulate yeast activity without killing the microorganisms. Yogurt and eggs introduce fats and moisture that soften the crumb structure, extending shelf life by retarding starch retrogradation over three to four days at room temperature. Keeping dried apricots physically separated from liquid pools during initial loading prevents premature softening and ensures even distribution throughout the dough mass.
Kneading develops the gluten matrix until the dough passes the windowpane test, meaning a small pinched piece stretches thin enough to let light through without tearing. Incorporating chopped black olives and tabouli mix during the final two minutes of kneading prevents the abrasive grain particles from severing forming gluten strands prematurely. Allowing bulk fermentation to proceed until the dough doubles in volume creates the internal gas pockets required for an even rise.
Pairing this loaf with simple protein dishes balances the sweet notes of dried fruit and the savory profile of olives. Dipping slices into extra-virgin olive oil spiked with crushed sea salt or serving the bread alongside a sharp sheep milk feta cheese cuts through the inherent sweetness of the apricots.
