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Kesra — Moroccan Bread

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Description Edit

This are the instructions for using a mixer and dough hook to knead the dough. But you can adapt this easily to using a bread machine to do your kneading. I know — I used to use a bread machine to do most of my kneading. You can also hand knead.

Ingredients Edit

Directions Edit

  1. In a small bowl, mix the yeast with 1/4 cup warm water. Stir in the Sugar.
  2. Set aside until the mixture starts to bubble (10–15 minutes).
  3. In a mixer with a dough hook, mix the flour, 1/3 cup cornmeal, and salt.
  4. Make a well in the center and pour in the yeast mixture and melted butter.
  5. Knead, gradually adding the remaining 2 cups water as needed until the dough is smooth and elastic to the touch (8 to 10 minutes).
  6. Grease two baking sheets and dust them with the 1 Tbs cornmeal.
  7. Separate dough into 2 balls of equal size and set each ball on a baking sheet.
  8. Press them into circles 8 inches in diameter.
  9. Sprinkle 1 tsp of sesame seeds over each loaf, gently pressing them into the dough.
  10. Cover the dough with a towel and set aside in a warm place until doubled about 1 hour.
  11. Preheat oven to 425 degrees F.
  12. Prick the top of each Kesra with the tines of a fork. Bake for 10 minutes.
  13. Lower the heat to 375 and bake until crusty and golden, 15 to 20 minutes.

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