Does anyone have the recipe for Moroccan bread?
Here’s a nice bread that comes out rather light and fluffy. Kesra — Moroccan Bread 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. (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
