Kesra - Moroccan Bread

Name: Kesra - Moroccan Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 loaves, 10-12 serving(s)
Ingredients: 2 1/4 teaspoons active dry yeast; 1/4 cup warm water (105 - 115 F); 2 cups warm water; 1 teaspoon sugar; 4 cups all-purpose flour; 1/3 cup cornmeal; 1 tablespoon cornmeal, for dusting; 2 teaspoons salt; 2 tablespoons unsalted butter, melted; 2 teaspoons sesame seeds

Submitted by diner524

"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."

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photo by Outta Here

Ready In:: 45mins
Ingredients:: 10
Yields:: 2 loaves
Serves:: 10-12

ingredients

2 ¹⁄₄ teaspoons active dry yeast
¹⁄₄ cup warm water (105 - 115 F)
2 cups warm water
1 teaspoon sugar
4 cups all-purpose flour
¹⁄₃ cup cornmeal
1 tablespoon cornmeal, for dusting
2 teaspoons salt
2 tablespoons unsalted butter, melted
2 teaspoons sesame seeds

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.

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Reviews

Very simple, basic bread, great for soup. I cut recipe in half and still had a lot of bread. Will be making this again. Made for ZWT 9.

Outta Here

RECIPE SUBMITTED BY

diner524

Trinity, 48

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