---------- Recipe via Meal-Master (tm) v8.04

     Title: Moroccan Ksra Bread (Dough In Abm) Mix
Categories: Abm, Bread machi, Breads
     Yield: 1 servings


       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:
   1 1/2 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 into a circle about 1 inch thick.
 Cover with plastic wrap and allow to rise for about 1
 hour. Bake at 365 degrees F for 25-35 minutes or until
 browned and sounds hollow when tapped ontop.

 Recipe by Ken Vaughan

 From: Ken Vaughan <[email protected]
 Date: Mon, 28 Oct 1996 20:26:28 -0900

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