non-member submission - RE: SC - Moroccan Bread
lilinah at earthlink.net
lilinah at earthlink.net
Thu Feb 1 09:37:44 PST 2001
>Anahita wrote:
> > But the bread in Morocco intrigued me.
Irmele wrote:
>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
Thanks for the recipe, but i already have recipes like this.
What i want to know about is working with hard wheat/Durham
wheat/semolina flour, NOT all purpose flour. I have little experience
baking bread and want to know how this type/these types of flour
differ from all purpose flour.
Anahita
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