Moroccan Durum Bread – Janie's Mill
Morrocan Durum Bread is easy to make and perfect toasted for breakfast, for lunch sandwiches, or to dip into olive oil, or have with soups or stews for dinner.
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Cooking tools:
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Kitchen towel
- Fork
- Oven
- Cooling rack
- Measuring cup
- Measuring spoon
- Kitchen scale
Ingredients
- 2 cups Janie's Mill Durum Flour (may substitute Sifted Durum or Semolina -- see Baker's Note #1 below)
- 2 cups Janie's Mill All-Purpose Flour
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 tablespoon dry yeast
- 3 tablespoons olive oil
- 1 1/2 cups lukewarm water
- 1/2 cup All-Purpose flour, for kneading
- 1/4 cup Durum Flour, for dusting the loaves
- Olives (optional)
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