Clay's Kitchen : Moroccan Recipes

Moroccan Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Moroccan Anise Bread

Makes 2 loaves

1 tablespoon. Active dry yeast
1 ⅓ cup Warm water
1 teaspoon. Sugar or honey
1 tablespoon. Vegetable oil
2 ½ teaspoon. Anise seeds
2 teaspoon. Table salt or
4 teaspoon. Kosher[ing] salt
4 cup Unbleached all-purpose flour
1 each egg white beaten with
1 teaspoon. Water
3 tablespoon. Sesame seeds

Dissolve the yeast in ¼ cup of the water. Add the sugar or honey and let stand until foamy, 5 to 10 minutes.

Add the remaining water, oil, anise, salt, and 2 cups of the flour.

Gradually stir in the remaining flour until the mixture holds together.

On a lightly floured surface, knead the dough until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to coat.

Cover loosely with a towel or plastic wrap and let rise at room temperature until double in bulk, about 1-½ hours, or

Punch down the dough and divide in half. Shape each piece into a ball, cover, and let rest for about 10 minutes.

Sprinkle a large baking sheet with cornmeal or fine semolina or grease the baking sheet. Flatten each dough ball into a 6-inch round. Some cooks flute the outer edge, others leave it plain. Place the rounds on the prepared baking sheet, cover.

Preheat the oven to 375°F.

Prick the dough around the sides with the tines of a fork or a toothpick. Brush the tops of the loaves with the egg white and lightly sprinkle with the sesame seeds.

Bake until golden brown and hollow-sounding when tapped, about 30 minutes. Transfer to a wire rack to cool.

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