Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
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.
- 1 pkg active dry yeast
- 1/4 cup warm (105 - 115 F) water for the yeast
- Plus 2 cups warm water
- 1 tsp Sugar
- 4 cups all-purpose flour
- 1/3 cup cornmeal
- Plus 1 Tbs cornmeal for dusting
- 2 tsp salt
- 2 Tbs unsalted butter, melted
- 2 tsp sesame seeds
- 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.
- 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).
- 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.
- 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.
Contributed by Edit
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.