---------- Recipe via Meal-Master (tm) v8.04
  
       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 <kvaughan@ptialaska.Ndate: Mon, 28
   Oct 1996 20:26:28 -0900
  
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