Moroccan ksra bread (dough in abm) mix

Yield: 1 Servings

Measure Ingredient
\N \N Dry ingredients in quart jar or ziplock

2 c sourdough bread mix

1 c whole wheat flour

1 c barley flour

2 TB gluten flour

1 ts salt

1 TB sugar

2 TB dry milk

: Add when making the dough 1½ c warm water

1 TB dry yeast -- or 1 pakckage 2 TB oil or margarine

1 ts caraway seed -- optional

Mix the dry ingredients and put into a quart canning jar (by tapping the jar to pack the flours) or a zip lock bag.

Put the liquid ingredients into the bread machine pan. Add the flours. Add the yeast. Mix on the dough cycle adding a tablespoon more water if the dough is dry. Dough should be moist and slightly sticky.

Sprinkle a couple tablespoons of cornmeal on a baking sheet. Put the dough onto the baking sheet. Sprinkle the top with another tablespoon of cornmeal and flatten the dough intoa circle about 1 inch thick. Cover with plastic wrap and allow to rise for about 1 hour. Bake at 365 degrees for 25-35 minutes or until browned and sounds hollow when tapped ontop.

Recipe By : Ken Vaughan

From: Ken Vaughan <kvaughan@...: Mon, 28 Oct 1996 20:26:28 ~0900

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