Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sesame | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pkg active dry yeast
- 1/4 cup warm (105 - 115 F) water for the yeast
- Plus 2 cups warm water
- 1 tsp sugar
- 4 cups all-purpose flour
- 1/3 cup cornmeal
- Plus 1 Tbs cornmeal for dusting
- 2 tsp salt
- 2 Tbs unsalted butter, melted
- 2 tsp sesame seeds
Directions
In a small bowl, mix the yeast with 1/4 cup warm water. Stir in the sugar.
Set aside until the mixture starts to bubble (10-15 minutes).
In a mixer with a dough hook, mix the flour, 1/3 cup cornmeal, and salt.
Make a well in the center and pour in the yeast mixture and melted butter.
Knead, gradually adding the remaining 2 cups water as needed until the dough is smooth and elastic to the touch (8 to 10 minutes).
Grease two baking sheets and dust them with the 1 Tbs cornmeal.
Separate dough into 2 balls of equal size and set each ball on a baking sheet.
Press them into circles 8 inches in diameter.
Sprinkle 1 tsp of sesame seeds over each loaf, gently pressing them into the dough.
Cover the dough with a towel and set aside in a warm place until doubled about 1 hour.
Preheat oven to 425 degrees F.
Prick the top of each Kesra with the tines of a fork. Bake for 10 minutes.
Lower the heat to 375 and bake until crusty and golden, 15 to 20 minutes.