non-member submission - RE: SC - Moroccan Bread

[Elaine Koogler]

that sounds a lot like a Moroccan bread that Phillip (my S.O.) made a while
back.  If so, it's really yummy...I've been trying to get him to make more!

Kiri

"Michael F. Gunter" wrote:

> 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
>
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