Kesra — Moroccan Bread

Description
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

 * 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

Directions

 * 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.

Contributed by
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