Ingredients
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1 1/2
-
3/4
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2 1/2
-
1/4
-
1
-
1 1/2
-
-
-
-
-
-
-
-
-
Directions
K’sra — Moroccan Bread (Morocco — North Africa), This recipe was found in the 2002 cookbook, Mediterranean Streat Food Preparation time does not include the 1 1/2 hours needed for the dough to rise , This reminds me of the bread at my favorite Moroccan restaurant Delicious!, This bread has a wonderfully crisp crust I underbaked it a little, but that’s not the recipe’s fault! I thought the amount of salt was fine Thanks for posting! Made for ZWT6
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Steps
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1
Done
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In a Small Container, Blend Together the Yeast & Warm Water & Let Set 5-10 Minutes. |
|
2
Done
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in a Shallow Mixing Bowl, Whisk Together the Flour, Salt, Anise Seeds & Sesame Seeds, Then Gradually Pour in the Yeast Water, Stirring to Combine Well, Before Adding Another 1/2 Cup of Warm Water & Blending It Into the Flour Mixture. |
|
3
Done
|
Knead For Aout 5 Minutes, or Until the Dough Is Firm & Elastic. |
|
4
Done
|
With Lightly Floured Hands, Roll Dough Into a Ball, Before Flattening It Into a Disk About 6 Inches Wide & 1 Inch Thick & Placing It on a Floured Baking Sheet. Set Aside to Rise in a Warm Place For About 1 1/2 Hours or Until It Has Doubled in Size. |
|
5
Done
|
Fifteen Minutes Before the Dough Is Ready, Preheat the Oven to 400 Degrees F. |
|
6
Done
|
Bake Bread in the Preheated Oven 45-50 Minutes or Until the Bread Sounds Hollow When Tapped on the Bottom. |
|
7
Done
|
Set the Loaf on a Wire Rack to Cool Slightly, Then Serve It Warm or at Room Temperature. {freezes Well]. |
