Moroccan Ksra Bread (Dough In Abm) Mix

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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 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
Dry ingredients in quart jar or
ziplock

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

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