Ingredients
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2 1/4
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1/4
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2
-
1
-
4
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1/3
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1
-
2
-
2
-
2
-
-
-
-
-
Directions
Kesra – Moroccan Bread, This is another recipe I found on food blogger, Kitchen Chick’s site This is a recipe she found in Kitty Morse’s The Vegetarian Table: North Africa, cookbook Here is what is stated about the bread recipe: Most recipes I’ve seen for Moroccan Bread usually use whole wheat flour or a blend of whole wheat and white flour This recipe from Kitty Morse uses all white flour and is very light textured The recipe is written with instructions for using a mixer with a dough hook, but can be used with a bread machine on dough cycle or by hand Time doesn’t include rising time , Very simple, basic bread, great for soup I cut recipe in half and still had a lot of bread Will be making this again Made for ZWT 9
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Steps
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1
Done
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In a Small Bowl, Mix the Yeast With 1/4 Cup Warm Water. Stir in the Sugar. Set Aside Until the Mixture Starts to Bubble (10-15 Minutes). |
|
2
Done
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in a Mixer With a Dough Hook, Mix the Flour, 1/3 Cup Cornmeal, and Salt. (or Sift Together.) Make a Well in the Center and Pour in the Yeast Mixture and Melted Butter. Knead, Gradually Adding the Remaining 2 Cups Water as Needed Until the Dough Is Smooth and Elastic to the Touch (8 to 10 Minutes). (note: You Probably Won't Need All 2 Cups.). |
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3
Done
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Grease Two Baking Sheets and Dust Them With the 1 Tbs Cornmeal. Separate Dough Into 2 Balls of Equal Size and Set Each Ball on a Baking Sheet. Press Them Into Circles 8 Inches in Diameter. Sprinkle 1 Tsp of Sesame Seeds Over Each Loaf, Gently Pressing Them Into the Dough. Cover the Dough With a Towel and Set Aside in a Warm Place Until Doubled (about 1 Hour. Can Take Longer). |
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4
Done
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Preheat Oven to 425 Degrees F. Prick the Top of Each Kesra With the Tines of a Fork. Bake For 10 Minutes. Lower the Heat to 375 and Bake Until Crusty and Golden, 15 to 20 Minutes. |
