| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Moroccan | Abm, Bread machi, Breads | 1 | Servings |
INGREDIENTS
| Dry ingredients in quart jar or ziplock | ||
| 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 |
INSTRUCTIONS
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 25-35 minutes or until browned and sounds hollow when tapped on top. Recipe By : Ken Vaughan Posted to MC-Recipe 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.
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