Side Pannel
Moroccan Anise Bread
Moroccan Anise Bread
- Recipe Submitted by ADMIN on 09/26/2007
Category: Moroccan, Breads
Ingredients List
- 1 tb Active dry yeast
- 1 1/3 c Warm water
- 1 ts Sugar or honey
- 1 tb Vegetable oil
- 2 1/2 ts Anise seeds
- 2 ts Table salt or
- 4 ts Kosher[ing] salt
- 4 c Unbleached all-purpose flour
- 1 Egg white beaten with
- 1 ts Water
- 3 tb Sesame seeds
Directions
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.
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.
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