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Moroccan Anise Bread

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Ingredients

Adjust Servings:
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

Nutritional information

182.5
Calories
25 g
Calories From Fat
2.8 g
Total Fat
0.4 g
Saturated Fat
0 mg
Cholesterol
394.6 mg
Sodium
33.5 g
Carbs
1.7 g
Dietary Fiber
0.6 g
Sugars
5.5 g
Protein
57g
Serving Size

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Moroccan Anise Bread

Features:
    Cuisine:

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

    • 180 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Moroccan Anise Bread, This is a North African (Moroccan) bread recipe that I found on the recipesource com website The recipe makes 2 round loaves , Anise is a very potent licorice flavor to anyone who might be unaware When baking this recipe the flavor of the anise doesn’t so much bake out but it is lessened by a considerable amount, yet there is a slight licorice flavor there I myself am not fond of the flavor, yet the bread was quite good! Smells just like normal bread Had comments on it tasting like Rye

    A very dense and heavy bread, sesame seeds add a nice finish to it

    Recommend cutting it into small chunks considering how dense it is Always pair with a nice drink to help wash it down


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    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    Punch Down the Dough and Divide in Half. Shape Each Piece Into a Ball, Cover, and Let Rest For About 10 Minutes.

    5
    Done

    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.

    6
    Done

    Preheat the Oven to 375f.

    7
    Done

    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.

    8
    Done

    Bake at 375 Until Golden Brown and Hollow-Sounding When Tapped, About 30 Minutes. Transfer to a Wire Rack to Cool Completely.

    Avatar Of Rosemary Ablack

    Rosemary Ablack

    Jerk Chicken and Caribbean aficionado serving up authentic West Indian street food with a modern twist.

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