Kesra — Moroccan Bread

== Description ==
This are the instructions for using a mixer and dough hook to knead the dough. But you can adapt this easily to using a bread machine to do your kneading. I know — I used to use a bread machine to do most of my kneading. You can also hand knead. 
== Ingredients ==
* 1 pkg active dry yeast
* 1/4 cup warm (105 - 115 F) water for the yeast
* Plus 2 cups warm water
* 1 tsp Sugar
* 4 cups all-purpose flour
* 1/3 cup cornmeal
* Plus 1 Tbs cornmeal for dusting
* 2 tsp salt
* 2 Tbs unsalted butter, melted
* 2 tsp sesame seeds
== Directions ==
# In a small bowl, mix the yeast with 1/4 cup warm water. Stir in the Sugar.
# Set aside until the mixture starts to bubble (10–15 minutes).
# In a mixer with a dough hook, mix the flour, 1/3 cup cornmeal, and salt.
# Make a well in the center and pour in the yeast mixture and melted butter.
# Knead, gradually adding the remaining 2 cups water as needed until the dough is smooth and elastic to the touch (8 to 10 minutes).
# Grease two baking sheets and dust them with the 1 Tbs cornmeal.
# Separate dough into 2 balls of equal size and set each ball on a baking sheet.
# Press them into circles 8 inches in diameter.
# Sprinkle 1 tsp of sesame seeds over each loaf, gently pressing them into the dough.
# Cover the dough with a towel and set aside in a warm place until doubled about 1 hour.
# Preheat oven to 425 degrees F.
# Prick the top of each Kesra with the tines of a fork. Bake for 10 minutes.
# Lower the heat to 375 and bake until crusty and golden, 15 to 20 minutes.
== Contributed by ==
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
* World Recipes Y-Group
Category:Cornmeal Recipes
Category:Recipes that need photos
Category:Sesame seed Recipes
Category:World Recipes
Category:Yeast Recipes