Moroccan Anise Bread Food

MOROCCAN ANISE BREAD

Steps:

• Dissolve the yeast in 1/4 cup of the water. Add the honey (or sugar) and let stand until foamy, about 5 to 10 minutes.
• Add the remaining water, oil, anise, salt, and 2 cups of the flour to a large bowl. 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 1/2 hours.
• 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 you can grease the baking sheet). Flatten each dough ball into a 6-inch round. Some cooks flute the outer edge, others leave it plain; it's your choice. Place the rounds on the prepared baking sheet, cover, and let.
• Preheat the oven to 375°F.
• Pierce the dough around the sides with the tines of a fork or a toothpick. Beat egg whites with water, and brush the tops of the loaves with the egg white mixture. Then lightly sprinkle the top of the loaf with the sesame seeds.
• Bake at 375° until golden brown and hollow-sounding when tapped, about 30 minutes. Transfer to a wire rack to cool completely.

MOROCCAN ANISE BREAD

Steps:

• 1. Dissolve the yeast in 1/4 cup of the water. Add the sugar or honey and let stand until foamy, 5 to 10 minutes. 2. Add the remaining water, oil, anise, salt, and 2 cups of the flour. Gradually stir in the remaining flour until the mixture holds together. 3. 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 1-1/2 hours, or 4. Punch down the dough and divide in half. Shape each piece into a ball, cover, and let rest for about 10 minutes. 5. 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, and let 6. Preheat the oven to 375 degrees. 7. 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. 8. Bake until golden brown and hollow-sounding when tapped, about 30 minutes. Transfer to a wire rack to cool. Posted to MM-Recipes Digest V4 #167 by [email protected] (valerie) on Jun 30, 1997

MOROCCAN KSRA

Steps:

• Place the first set of ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select DOUGH cycle; press Start. Do not put the olive oil or sesame seeds in.
• When the dough cycle signals its end, remove the dough from the machine, and punch down. Divide the dough into two halves, and shape into balls. Flatten the balls to a 3/4 inch thickness. Place them on a lightly floured baking sheet. Cover with towels, and let rise until double in size, about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Brush the top of each loaf with olive oil, and sprinkle with sesame seeds if you like. Prick the tops of the loaves all over using a fork.
• Bake for 20 to 25 minutes in the preheated oven, or until the loaves are golden, and sound hollow when tapped. Serve warm or cool.

MOROCCAN BREAD

Steps:

• place the warm milk mixture ina small bowl or glass measuring cup, stir in the sugar and then sprinkle with the yeast.
• stir, then set aside in a warm place for about 10 minutes, till frothy.
• in a large bowl, mix together the two flours and salt.
• add the yeast mixture and enough warm milk and water to make a fairly soft dough.
• knead into a ball and knead on a floured surface for 10 minutes, adding as much flour as necessary to make an elastic dough.
• divide the dough into two equal pieces and shape into flattened ball shapes.
• place on floured baking trays and press down with your hand to make round breads about 5-6 inches in diameter.
• cover with oiled plastic wrap or a clean damp cloth and set aside in a warm place for 1 - 1 1/2 hours, till risen.
• the breads are ready to bake when the dough springs back if gently pressed with a finger.
• preheat the oven to 400.
• sprinkle the loaves with the sesame seeds and bake in the oven for 12 minutes.
• reduce heat to 300 and continue baking for 20-30 minutes till they are golden brown and sound hollow when tapped underneath.
• serve warm.