Aladdin’s Street Bread Recipe
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I can actually remember the first time I saw something on the television screen and desperately wanted to eat it. That scene just so happened to be the one where Aladdin steals some bread and is chased through the streets of Agrabah. I recall asking my parents for a loaf of bread – only to be disappointed that it tasted like regular white bread and not the crusty yet tender deliciousness I had seen on the screen.
And thus began my love for making the foods I saw in movies – way back in 1992, before I even knew how to cook.
After receiving dozens of requests on TikTok to make this bread recipe, I decided it was high time to bring my childhood dreams to life in the form of the bread that Aladdin steals in the opening scenes of his very own movie.
While it may seem odd that Aladdin is stealing a loaf of what appears to be French bread, we all know that Disney wasn’t particularly known for its historical accuracy back in the early days. Accuracy aside, that bread was seared into my developing brain as something I just knew I had to recreate for myself.
From Street Rat to the Sultan’s Table: A Recipe for the Bread Aladdin Stole
The only way this recipe would be easier is if you wished the Genie to conjure up a loaf of bread instead of making it yourself (way to waste your wish).
- Flour – All-purpose or bread flour can be used in this recipe.
- Yeast – To give the dough its rise and puffiness.
- Warm water – To bring the yeast to life and help form the dough.
- Sugar – A little food for the yeast and a hint of sweetness for flavor.
- Himalayan salt – A coarse salt that adds a bit of flair to the dough’s taste.
- Olive oil – Helps the dough stay moist as it bakes and gives it richness.
- Ice cubes – To increase the humidity in the oven, creating that perfect crust.
Let’s Cook!
First things first, let’s get that yeast going! In the bowl of a stand mixer (or a regular bowl if you’re doing things by hand), combine your warm water, sugar, and yeast. Give it a stir and let it sit for about 5-10 minutes until it’s looking foamy and ready to go. If you don’t see bubbles or foam, your yeast might not be working its magic – try again with fresh yeast and warm water.
Now that your yeast is all foamy, toss in the olive oil and Himalayan salt. Mix in about half of the flour to get things started. Set your mixer to a low speed or get ready for an arm workout if you’re stirring by hand. Gradually add the rest of the flour, about ¼ cup at a time, until a dough forms. If it’s sticking to the sides of the bowl like it’s had a rough day, sprinkle in a little more flour, one tablespoon at a time. Too dry? Drizzle a little more olive oil. The goal is a smooth, slightly tacky dough.
Keep the mixer running on low for about 10 minutes until the dough is smooth and stretchy. You can also take the dough out of the bowl and hand knead it until you achieve the same results manually.
Rise and Shine
Cover your dough with some plastic wrap or a damp towel and let it hang out in a warm spot until it’s doubled in size. This should take about an hour, but hey, no rush – let the yeast do its thing.
Once your dough has risen like a young prince learning his true identity, punch it down and place it on a floured surface. Cut it in half. Knead each half lightly for a few minutes before rolling it out into a rectangle, roughly 9×13 inches.
Shape and Bake
Transfer each dough rectangle to a parchment-lined baking sheet. Roll the dough into a cylinder (starting from the long side) and tuck the ends underneath. Don’t forget to give your loaf some vents for even baking – use a sharp knife or bread lame to slash three diagonal cuts across the top. This helps the bread expand as it bakes.
Cover the loaves with a damp towel and let them rise again until they’ve puffed up a bit. Preheat your oven to 375°F. Just before baking, place a metal bowl or oven-safe dish on the baking sheet with your bread, toss in 3-5 ice cubes, and let the magic happen as they melt, creating steam.
Bake for 25-30 minutes, or until your bread is golden brown. Move it to a cooling rack and let it cool completely before slicing. (I know, I know – it’s tough to wait. But trust me, it’ll be worth it!) Once it’s cooled, slice and enjoy – or try selling it on the streets of Agrabah. Just keep an eye out for a certain street rat and his mischievous monkey.
Tips for the PERFECT Loaf
If you find that your loaf is lacking in delicious luster, try some of these magical hacks to get the perfect bread every time:
- Use high-quality ingredients: Use bread flour if you have some available, which has a higher protein content than all-purpose flour, as well fresh yeast for the best rise.
- Knead the dough well: Knead the dough until it is smooth and elastic – a stand mixer with a dough hook attachment will make this process incredibly easy.
- Let the dough rise twice: French bread requires two rises, which helps develop the flavor and texture. After the first rise, shape the dough into a log, roll it up with the ends tucked under, and let it rise again until it is visibly larger than when you started.
- Score the bread before baking: Use a sharp blade (like a bread lame or ceramic knife) to score the top of the bread just prior to baking. This allows the bread to expand up and out during baking.
- Create steam in the oven: French bread needs a moist environment in the oven to develop a crisp crust. In this recipe, I use ice cubes in a metal bowl placed directly on the baking sheet. Others use a pan filled with water on the rack below or lightly brushing the bread with water before baking.
- Let the bread cool before slicing: It’s tempting to slice warm bread, but it’s important to let the bread cool completely. This allows the interior to finish cooking and the crumb to set, resulting in a better texture. When ready to slice, the bread should be cool to the touch and sound hollow when you knock on it with your knuckles.
Common Questions About Aladdin’s Street Bread Recipe
- Can I use instant yeast instead of active dry yeast? Yes! Just skip the foaming step and mix it directly with the flour.
- Do I really need to knead the dough for 10 minutes? Yep! Kneading develops gluten, which gives the bread its chewy texture. A stand mixer can make this easier if you have one.
- Can I make this bread without a mixer? Absolutely! Just be prepared for a bit more manual labor. Knead the dough by hand for the same amount of time.
- Why is my bread dense? This usually happens if the dough wasn’t kneaded enough or if it didn’t rise long enough. Make sure to give your dough time to double in size during both rises.
Watch It On TikTok
@fictionalfeastfelicia Replying to @justineprato5 gotta keep one jump ahead of the breadline, one swing ahead of the sword – I *bake* only what I can't afford (that's everything!) 🥖 #fictionalfeast #reciperequest #thestarvingchef #breadfromaladdin #crustybreadrecipe #aladdinstolenbread #aladdinbread #reciperequests #fictionalfeasts #moviesfromchildhood ♬ One Jump Ahead (From "Aladdin") – Geek Music
My inner child can rest easy now knowing that I can make the magical bread from Aladdin. What fictional feasts should I make next? Let me know in the comments below – or head on over to TikTok to leave a suggestion!
Discover a whole new world of flavor with this magical French bread recipe inspired by Aladdin. With a crisp crust and soft, pillowy interior, this bread will transport you straight to the bustling streets of Agrabah. Bake up a batch and feel like a Street-Rat-turned-Prince as you savor each delicious slice. Just be sure to keep an eye on your bread – you never know when a certain mischievous monkey might try to steal a bite!
Aladdin’s Stolen Bread Recipe
Equipment
- bread lame or very sharp knife
Ingredients
Instructions
- In the bowl of a stand mixer with the dough hook attachment, add the warm water, sugar, and yeast. Stir to combine, then let the yeast activate until foamy, about 5-10 minutes.
- Add the olive oil and Himalayan sea salt to the bowl, along with about half of the flour. Turn the mixer on low speed and begin stirring, adding about ¼ cup of flour every few minutes until a thick but smooth dough comes together. If the dough is too wet, add a tablespoon of flour at a time until it no longer sticks to the sides of the bowl. If it's too dry, add a teaspoon of oil to help bring it all together.
- Use the dough hook attachment on a low setting to knead the dough until smooth, about 10 minutes.
- Cover the bowl with plastic wrap or a damp towel and leave it in a warm spot until the dough has doubled in size.
- Once the dough has doubled in size, punch it down and place it on a floured surface. Cut the dough in half using a blunt knife. Take one half of the dough and knead it lightly for 3-5 minutes. Use a rolling pin to roll it out into a rectangle about 9×13 inches in size.
- Transfer the rolled-out dough to a baking sheet lined with parchment paper. Starting with the long side, roll the dough into a cylinder, then pinch, tuck, and fold the ends under. Use a sharp knife or bread lame to make three diagonal slashes on the top of the loaf. Repeat this step with the second ball of dough on a separate baking sheet.
- Cover the loaves lightly with plastic wrap or a damp towel, then allow them to rise again until just about doubled in size.
- Preheat the oven to 375°F. Place a metal bowl or oven-safe dish onto the baking sheet with the bread (far enough away so the bread won't touch it as it bakes and rises). Add 3-5 ice cubes to the dish, and then place the baking sheet into the oven.
- Bake for 25-30 minutes, until the loaf is golden brown and puffed up. Transfer the warm bread to a cooling rack to cool completely.
- Once cooled completely, slice and serve with fresh butter—or sell it on the streets of Agrabah (at your own risk of it being stolen by a street rat!).
