Application Guide
Table Of Contents
- Title Page
- Copyright Page
- Acknowledgments
- America’s New Bread Box
- Orientation
- Batterie de Cuisine: Know Your Bread Machine
- Making Bread
- Daily Breads: White Breads and Egg Breads
- White Breads
- Egg Breads
- One-Pound Loaves
- Pasta Doughs from Your Bread Machine
- Earth’s Bounty: Whole Wheat, Whole-Grain, and Specialty Flour Breads
- Whole Wheat Breads
- Rye Breads
- Specialty Flour Breads
- Multigrain Breads
- Gluten-Free Breads
- Traditional Loaves: Country Breads and Sourdough Breads
- Country Breads
- Sourdough Breads
- All Kinds of Flavors: Breads Made with the Produce of the Garden, Orchard, and Creamery
- Herb, Nut, Seed, and Spice Breads
- Savory Vegetable and Fruit Breads
- Cheese Breads
- Mixes and Some Special Breads Created from Them
- Stuffing Breads
- Circle, Squares, and Crescents: Pizzas and Other Flatbreads
- Sweet Loaves: Chocolate, Fruit, and Other Sweet Breads
- Breakfast Breads
- Coffee Cakes and Sweet Rolls
- Chocolate Breads
- Holiday Breads
- Express Lane Bread: No-Yeast Quick Breads
- Jams, Preserves, and Chutneys in Your Bread Machine
- Appendix 1 Bits and Pieces: Crumbs, Croutons, Crostini, and Toasted Appetizers
- Appendix 2 To Eat with Your Bread: Spreads, Butters, Cheeses, and Vegetables
- Appendix 3 Resources
- General Index
- Recipe Index
MOROCCAN BREAD WITH SESAME AND ANISEED
(KISRA) Makes 2 round loaves
For your Moroccan-inspired meals, make a loaf of kisra with the flavors of sesame
and anise. This recipe is adapted from one by Paula Wolfert, an expert on the foods of
Morocco. It is traditionally shaped and baked in thick, flattened discs like pita, but
without the pocket, and the directions for baking it this way are given here. If it is
baked on an earthenware griddle over an open fire, it is called khboz instead. Be sure
to use a coarse grind of whole wheat flour, preferably stone-ground, to obtain the
proper texture of this bread. Serve it with a salad of grated carrots with dates; a
tagine, such as the classic stew of chicken with prunes and apricots; and couscous with
olives. The bread is meant to be dense in texture to use for scooping up the tagine. Or
try using it to scoop up an appetizer of Hummus.
1
1
/
2
-POUND LOAF
1
1
/
4
cups water
2
3
/
4
cups bread flour
1
/
2
cup whole wheat flour
2 teaspoons sesame seeds
2 teaspoons aniseeds
2 teaspoons salt
2 teaspoons SAF yeast or 2
1
/
2
teaspoons bread machine yeast
2 tablespoons yellow cornmeal, for sprinkling
2-POUND LOAF
1
1
/
2
cups water
3
1
/
3
cups bread flour
2
/
3
cup whole wheat flour
533