This bread is **wonderful**!! It has sesame seeds on top but if you
want them to stay on when you remove it from the oven be sure to
press them into the top before you put it into the oven. Or you could
consider using an egg wash. Ours fell off (LOL) but it still tasted
great. The recipe calls for using two baking sheets, but it worked
fine on a single 11" x 17" pan.
We dissolved the sugar and salt in the water before adding the flours
rather than putting them on top. This is our usual bread machine method.
This recipe would probably work if baked in the bread machine. In our
2 lb horizontal Zo we would have to double the recipe to bake it in
the machine - the dough ball would be too small otherwise.
* Exported from MasterCook *
Bread, Moroccan Ksra <RT>
Recipe By :Jennie Shapter
Serving Size : 14 Preparation Time :0:00
Categories : Bread Bread Machine
Fatfree Hand Made
Side Dish Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7/8 cup water
2 1/4 cups unbleached white bread flour
2/3 cup semolina flour
1 teaspoon anise seed
1 1/2 teaspoons salt
1/2 teaspoon granulated sugar
1 teaspoon rapid rise active dry yeast
olive oil -- for brushing
sesame seeds -- for sprinkling
Morocco
This bread is **wonderful**!!
This leavened flatbread is made with semolina and spiced with anise
seed. It is a traditional accompaniement to tangine, a spicy Moroccan
stew but is equally good with a salad, cheeses or dips. It can be
served warm or cold.
Prep: 2 hr
Cook: 20 min
Ready In: 2 hr 20 min
Pour the water into the bread machine pan. Reverse the order in which
you add the liquid and dry ingredients if necessary.
Add the flour, semolina and aniseed, covering the water. Place the
salt and sugar in separate corners. Make an indentation in the flour;
add the yeast. Set the machine to the dough setting; use the basic
dough setting if available.
Press Start on your bread machine, then lightly flour two baking
sheets. When the cycle has finished, place the dough on a lightly
floured surface.
Punch the dough down gently, shape into two balls, then flatten into
3/4" thick disks. Place each dough disk on a baking sheet.
Cover the dough disks with oiled plastic wrap and set aside to rise
for 30 min, or until doubled in bulk.
Preheat the oven to 400F. Brush the top of each piece of dough with
olive oil and sprinkle with sesame seeds. Prick the surface with a skewer.
Bake for about 20-25 min, or until the ksra are golden and sound
hollow when tapped underneath. Turn out onto a wire rack to cool.
Variation:
Replace up to half the white bread flour with whole wheat bread flour
for a nuttier flavor.
Source:
"Bread Machine Cookbook"
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Per Serving (excluding unknown items): 110 Calories; trace Fat (4.1%
calories from fat); 4g Protein; 22g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 230mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.