---------- 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 into a circle about 1 inch thick. Cover with plastic wrap and allow to rise for about 1 hour. Bake at 365 degrees F for 25-35 minutes or until browned and sounds hollow when tapped ontop. Recipe by Ken Vaughan From: Ken Vaughan