non-member submission - RE: SC - Moroccan Bread

[Michael F. Gunter]

Anahita wrote:
> But the bread in Morocco intrigued me.

I have a modern Middle Eastern cookbook by Rose Dosti with the
following recipe for Morrocan bread:

2-1/2 cups warm water
1/4 oz. (1 pkg) active dry yeast
1 tablespoon salt
about 6 cups all purpose flour

Dissolve yeast in warm water, add salt, stir while gradually
adding enough flour until dough pulls away from bowl. Turn onto
floured board and knead until smooth and elastic. Cut into three
portions, shape each into ball then into a dome-shaped loaf
tapering from 1 in. thick in middle to 1/4 inch thick on edges.
Cover and let rise 1 hour. Slash each loaf on four sides. Bake
20-30 min until golden brown.

Irmele
- -------
Lady Irmele von Gr$B!)(Jsberg
Darach, Caid
mailto:irmele at thebartholomews.com