KESRA - MOROCCAN BREAD
This is another recipe I found on food blogger, Kitchen Chick's site. This is a recipe she found in Kitty Morse's The Vegetarian Table: North Africa, cookbook. Here is what is stated about the bread recipe: "Most recipes I've seen for Moroccan Bread usually use whole wheat flour or a blend of whole wheat and white flour. This recipe from Kitty Morse uses all white flour and is very light textured." The recipe is written with instructions for using a mixer with a dough hook, but can be used with a bread machine on dough cycle or by hand. Time doesn't include rising time.
Provided by diner524
Categories Yeast Breads
Time 45m
Yield 2 loaves, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 227.8, Fat 3.3, SaturatedFat 1.6, Cholesterol 6.1, Sodium 470.2, Carbohydrate 42.8, Fiber 2, Sugar 0.6, Protein 6
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