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Moroccan Ksra Bread (Dough In Abm) Mix

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      Title: MOROCCAN KSRA BREAD (DOUGH IN ABM) MIX
 Categories: Abm, Bread machi, Breads
      Yield: 1 Servings
 
 
        2 c  sourdough bread mix
        1 c  whole wheat flour
        1 c  barley flour
        2 TB gluten flour
        1 ts salt
        1 TB sugar
        2 TB dry milk
  :          Add when making the dough
    1 1/2 c  warm water
        1 TB dry yeast -- or 1 pakckage
        2 TB oil or margarine
        1 ts caraway seed -- optional
  
  Mix the dry ingredients and put into a quart canning jar (by tapping
  the jar to pack the flours) or a zip lock bag.
  
  Put the liquid ingredients into the bread machine pan. Add the
  flours. Add the yeast.  Mix on the dough cycle adding a tablespoon
  more water if the dough is dry. Dough should be moist and slightly
  sticky.
  
  Sprinkle a couple tablespoons of cornmeal on a baking sheet. Put the
  dough onto the baking sheet.  Sprinkle the top with another
  tablespoon of cornmeal and flatten the dough intoa circle about 1
  inch thick. Cover with plastic wrap and allow to rise for about 1
  hour. Bake at 365 degrees for 25-35 minutes or until browned and
  sounds hollow when tapped ontop.
  
  Recipe By     : Ken Vaughan
                        Dry ingredients in quart jar or ziplock
  
  From: Ken Vaughan   ~0900
 
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