| 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 |
T |
Gluten flour |
| 1 |
t |
Salt |
| 1 |
T |
Sugar |
| 2 |
T |
Dry milk |
|
|
Add when making the dough |
| 1 1/2 |
c |
Warm water |
| 1 |
T |
Dry yeast, or 1 pakckage |
| 2 |
T |
Oil or margarine |
| 1 |
t |
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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