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@i.xov3: حتى دمعتك جااذبية 🥹 || جميع الحقوق محفوظة لدى mbc 1 و mbc shahid | All rights reserved by mbc1 and mbc Shahid. #hayamaraachli #هيا_مرعشلي #حب_ع_ورق #لين

لـيـانَ
لـيـانَ
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Region: SA
Wednesday 05 August 2026 21:10:44 GMT
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.rsilm
ri :
احس سليمان راح يحب لين ويتزوجون ويقهرون اوس🙈
2026-08-06 01:26:47
5
irnol1
rana :
اطالب ليان تسوي بالAi تضرب أوس وناخذ حق لينو
2026-08-05 21:19:54
10
mayan50_11
مَ :
منجدد جاذبيييه هي كلها جاذبييه
2026-08-05 21:21:01
8
mall_21
𝑴 :
ابي رابط اقدر اتابع فيه مسلسلات تكفون بنات
2026-08-05 23:21:20
0
a_50221
ً :
فنانتتتي ردي خاص
2026-08-05 22:50:54
1
7ili.xpp
Re :
اولل
2026-08-05 21:11:34
2
5xlios
Jana . :
سنابج لاتيه يا ليان 🌚
2026-08-05 21:22:37
0
ano.20021
a :
نهايه الحلقة بردتتت خاطري بـ أوس ( لحد يقول مو ذنبه ذنب ابوه هو كان فيه يتركها بأحترام كسر خاطرها )
2026-08-05 23:46:03
0
zonizo24
𝘡𝘢𝘪𝘯𝘢 :
ما اندم بس اقول لك انك فناااانه يا ملكة فناانه
2026-08-05 22:11:02
1
i.xov3
لـيـانَ :
الاغنية خُلقت لأجل هيا مرعشلي وكارمن بصيبص ✋🏻
2026-08-05 21:15:38
16
ma_al2223
🇴🇲🤍moon🤍🇴🇲 :
حتى وهي تبكي تجنن ماشاء الله 🥹
2026-08-05 21:38:01
1
tli_4x
فاتن :
اصبروا عليه حلقتين وبيرجع يراكض وراها.
2026-08-06 01:42:08
1
drr._mohammed
⟡ 𝒅𝒓𝒓.𝒎𝒐𝒉𝒂𝒎𝒎𝒆𝒅 ⟡ :
شلون اصارحكم حتى وهيي ايجيي تجنن ولا احلى منهااا شكوللل بهاي الحالههه
2026-08-06 01:28:21
0
7ili.xpp
Re :
مبدعتيييي
2026-08-05 21:11:42
0
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Beginner 4-Ingredient Artisan Bread! 🥖 I published this super popular no-knead bread on my website back in 2020 and have it below. This no-work, no-knead, professional-bread-at-home concept originated with Jim Lahey of Sullivan Street Bakery in NYC. For flavor ideas, extra notes, and freezing instructions, see full recipe on my site linked in bio ✨ -3 and 1/4 cups (about 430g) bread flour (spooned & leveled), plus more for hands and pan -2 teaspoons (about 6g) instant yeast -2 teaspoons (about 9g) coarse salt -1 and 1/2 cups (360ml) water, close to room temperature at about 70°F (21°C) -optional: cornmeal for dusting pan 1. In a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the water and gently mix together. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. The dough will be sticky. Shape into a ball in the bowl as best you can. 2. Keeping the dough in the bowl, cover tightly and set aside at room temp (honestly any normal room temp is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles. 3. You can continue with step 4 immediately, but for the absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. I usually let it rest in the refrigerator for about 18 hours. 4. Lightly dust a large nonstick baking sheet with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9x3 inches each about 3 inches apart. Loosely cover and rest for 45 minutes. You will bake the dough on this prepared baking sheet. 5. During this 45 minutes, preheat the oven to 475°F (246°C). 6. When ready to bake, using a very sharp knife or bread lame, score the bread loaves with 3 slashes, about 1/2 inch deep. If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again. 7. Optional for a crispier crust on your bread: After the oven is preheated and bread is scored, place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9x13-inch baking pan) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. 8. Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves—if they sound hollow, the bread is done. For a more accurate test of doneness, the bread is done when aninstant read thermometer inserted in the center reads 195°F (90°C). 9. Cool for at least 20 mins before slicing. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 1 week.
Beginner 4-Ingredient Artisan Bread! 🥖 I published this super popular no-knead bread on my website back in 2020 and have it below. This no-work, no-knead, professional-bread-at-home concept originated with Jim Lahey of Sullivan Street Bakery in NYC. For flavor ideas, extra notes, and freezing instructions, see full recipe on my site linked in bio ✨ -3 and 1/4 cups (about 430g) bread flour (spooned & leveled), plus more for hands and pan -2 teaspoons (about 6g) instant yeast -2 teaspoons (about 9g) coarse salt -1 and 1/2 cups (360ml) water, close to room temperature at about 70°F (21°C) -optional: cornmeal for dusting pan 1. In a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the water and gently mix together. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. The dough will be sticky. Shape into a ball in the bowl as best you can. 2. Keeping the dough in the bowl, cover tightly and set aside at room temp (honestly any normal room temp is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles. 3. You can continue with step 4 immediately, but for the absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. I usually let it rest in the refrigerator for about 18 hours. 4. Lightly dust a large nonstick baking sheet with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9x3 inches each about 3 inches apart. Loosely cover and rest for 45 minutes. You will bake the dough on this prepared baking sheet. 5. During this 45 minutes, preheat the oven to 475°F (246°C). 6. When ready to bake, using a very sharp knife or bread lame, score the bread loaves with 3 slashes, about 1/2 inch deep. If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again. 7. Optional for a crispier crust on your bread: After the oven is preheated and bread is scored, place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9x13-inch baking pan) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. 8. Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves—if they sound hollow, the bread is done. For a more accurate test of doneness, the bread is done when aninstant read thermometer inserted in the center reads 195°F (90°C). 9. Cool for at least 20 mins before slicing. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 1 week.

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