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1/1 Photo of Moroccan Bread
From the Food and Cooking of Spain, Africa and the Middle East, posted for ZWT3. Especially good for serving with tagines or stews with lots of liquid that needs sopping up. I'm sure it would work well made with all white flour instead of the white/whole wheat blend. Prep time includes rising time.
Units: US | Metric
Serving Size: 1 (929 g)
Servings Per Recipe: 1