MOROCCAN ANISE BREAD

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Moroccan Anise Bread image

This is a North African (Moroccan) bread recipe that I found on the recipesource.com website. The recipe makes 2 round loaves.

Provided by Northwestgal

Categories     Breads

Time 2h40m

Yield 2 loaves, 12-16 serving(s)

Number Of Ingredients 9

1 tablespoon active dry yeast
1 1/3 cups warm water
1 teaspoon honey or 1 teaspoon granulated sugar
1 tablespoon vegetable oil
2 1/2 teaspoons anise seeds
2 teaspoons salt
4 cups all-purpose flour, unbleached
1 egg white
3 tablespoons sesame seeds

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.

Nutrition Facts : Calories 182.5, Fat 2.8, SaturatedFat 0.4, Sodium 394.6, Carbohydrate 33.5, Fiber 1.7, Sugar 0.6, Protein 5.5

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