Egyptian Fino Bread Recipe

Egyptian Fino Bread or as some call it long bread rolls, are soft, light, and are perfect for making sandwiches. This bread tastes so good plain, in fact, I sometimes grab one roll and dip it in a glass of warm milk and it is still satisfying.

In Egypt, this bread is called Fino, samoli in Saudi Arabia, and sammoon is what it’s called back in my country UAE. To be honest I’m not yet sure about the origin of this bread but I know that it is mostly made with eggs to enhance the flavor and to make it chewy. I didn’t use eggs in my recipe, yet the result is cloud like light loaves or rolls!

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I am tired of buying bread from stores that have strange after taste. So the best thing to do in my humble opinion is to make few loaves and freeze for later. You can use these Egyptian Fino Bread the same way you use dinner rolls.

If you start making your own bread, you’ll never want to buy from the store. These loaves taste even better the next day and you can use the leftover in making your favorite bread pudding recipe or part of a stuffing recipe. One more option is to make some breadcrumbs.

Making Egyptian Fino Bread.

I can list many reasons why you should make these loaves/rolls tonight, but instead, I want you to have a good look at the pictures and then imagine yourself having these loaves/rolls on your dinner table with some gravy or stew on the side!

Preparing time includes the time for proofing the dough.

Egyptian Fino Bread Recipe

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Prep Time: 4 hours

Cook Time: 10 minutes

Total Time: 4 hours 10 minutes

Servings: 6

Ingredients

• 2 cup + 3 tablespoon all-purpose flour
• ½ cup warm milk
• ¼ cup warm water
• 1 ½ teaspoon yeast
• 1 tablespoon sugar
• ½ teaspoon salt
• 2 tablespoon oil
• 1 tablespoon butter chilled

Instructions

• In a bowl, add the milk, sugar, water and yeast. Mix and leave aside for 10 minutes.
• Add the rest of the ingredients except the butter. Knead for 10 minutes. The dough will be sticky but will start to come together and get firmer. You can use the pull and bang method. Grab the dough in your hand then bang it on the working surface, pull it and bang again, this is another way to knead a sticky dough.
• Now you should have a soft, little sticky, but smooth dough. Add the butter to the dough and knead for 5 more minutes, the dough should come together nicely.
• Cover the dough and let it rise for 1 and a half to two hours. Shape the dough into six equal balls.
• Roll each ball to 6-inch wide and 9” long, you shouldn’t need to dust the working surface with flour. Roll into a 9” log and place on baking sheet.
• Cover the logs and let it rise again for one hour.
• Preheat oven to 400F/200C and bake for 10 minutes.
• Place the loaves on a cooling rack.

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