Recipe - Moroccan Ksra Bread (Dough In Abm) Mix

Dry ingredients in quart jar
or ziplock
2 cup Sourdough bread mix
1 cup Whole wheat flour
1 cup Barley flour
2 tablespoon Gluten flour
1 teaspoon Salt
1 tablespoon Sugar
2 tablespoon Dry milk
Add when making the dough
1 One half cup Warm water
1 tablespoon Dry yeast; or 1 pakckage
2 tablespoon Oil or margarine
1 teaspoon 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 for
2535 minutes or until browned and sounds hollow when tapped on top.
Recipe By : Ken Vaughan

Posted to MCRecipe Digest V1 #267

Date: Mon, 28 Oct 1996 20:26:28 0900

From: Ken Vaughan kvaughan@ptialaska.net

NOTES : Good bread with soups and stews.