---------- 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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