Food recipes
Kesra - Moroccan Bread
Kesra - Moroccan Bread Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic water, bottled, generic sugars, granulated wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenr...
Kesra - Moroccan Bread
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
cornmeal, degermed, unenriched, yellow
salt, table
butter, without salt
seeds, sesame seeds, whole, dried
Directions:
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).
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.
).
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).
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.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
cornmeal, degermed, unenriched, yellow
salt, table
butter, without salt
seeds, sesame seeds, whole, dried
Directions:
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).
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.
).
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).
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.