[email protected]

In a message dated 6/8/2003 10:27:00 PM Eastern Standard Time,
[email protected] writes:

> When we lived in Morocco, I did make our own bread. They mix
> the ingredients "backwards." They start with the dry and use cake
> yeast. They don't measure anything. It's all by "touch." You slowly
> add warm water from a tea kettle as you knead the dough. I loved
> the squish, squish of the flour as the water would soak into the
> flour. It was like playing! Once the proper texture was achieved
> (only known by experience), it was shaped into circular loaves
> and left to rest on a bread board with a tea towel over it. The
> hands-on experience was everything in bread making.
>
> I would then carry this board to the local ferhran (public oven)
> and there it would be baked in a wood burning oven with dozens
> of other loaves. You could smell the bread baking down the
> street.
>
> Later in the morning, I'd return to pick up the two loaves.
>
> Such memories. I'll bet if you could walk in the sweet sunshine
> of Morocco to a public oven, you'd enjoy bread making more. I
> know I did.
>
> Julie B
>
>

Sigh...I REALLY want to go back!

Kathryn


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