Recipe: Moroccan Loaves (yeast dough using cornmeal)

MOROCCAN LOAVES
"This traditional loaf is ideal for soaking up juices from a tagine."



3 1/2 to 4 cups all-purpose flour, divided use
1/2 cup cornmeal
1 envelope Fleischmann's RapidRise Yeast
1 teaspoon sugar
1 teaspoon salt
2 tablespoons ghee, melted (or melted butter)
1 1/2 cups warm water (120 to 130 degrees F)
Additional cornmeal

Mix together 3 cups flour, cornmeal, undissolved yeast, sugar and salt in a mixer bowl. Add ghee and 1 1/2 cups warm water until well mixed. Add additional flour until dough form a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and let dough rest 10 minutes.

Divide dough into two pieces. Form each piece into a ball and then flatten into 5-inch disks. Place on a greased or parchment lined baking sheet. Cover and let rise until doubled in size, about 30 to 40 minutes.

Preheat oven to 425 degrees F.

Prick each loaf several times with fork. Sprinkle tops of loaves with additional cornmeal.

Bake for 15 minutes at 425 degrees F; reduce heat to 350 degrees F and bake an additional 15 minutes or until loaves are crusty and golden brown.

Makes 2 loaves
Source: Fleishmann's Yeast, ACH Food Companies, Inc.