---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Moroccan Ksra Bread Mix (Dough In ABM)
 Categories: ABM, Bread machine, Breads
      Yield: 1 Loaf
 
             Dry Ingredients:
        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
             Liquid Ingredients:
    1 1/2 c  Water; warm
        1 tb Dry yeast (1 pkg)
        2 tb Oil or margarine
        1 ts Caraway seed (optional)
  
  Mix the dry ingredients and put into a 1 qt canning jar by tapping
  the jar to pack the flours, or a ziploc bag.
  
  Put the liquid ingredients into the bread machine pan. Add the
  flours. Add the yeast. Mix on the dough cycle adding 1 tb more
  water if the dough is dry. Dough should be moist and slightly
  sticky.
  
  Sprinkle a 2 tb corn meal on a baking sheet. Put the dough onto the
  baking sheet. Sprinkle the top with another 1 tb corn meal and
  flatten the dough into a circle about 1" thick. Cover with plastic
  wrap and allow to rise for about 1 hour. Bake at 365°F for 25 to
  35 minutes or until browned and sounds hollow when tapped on top.
  
  Recipe by Ken Vaughan <kvaughan@ptialaska.net>, Oct 28, 1996
 
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