K'sra -- Moroccan Bread (Morocco -- North Africa)
- Ready In:
- 1hr 5mins
- Ingredients:
- 6
- Yields:
-
1 medium loaf
- Serves:
- 8
ingredients
- 1 1⁄2 teaspoons active dry yeast
- 3⁄4 cup warm water, divided
- 2 1⁄2 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1 teaspoon anise seed
- 1 1⁄2 teaspoons sesame seeds
directions
- In a small container, blend together the yeast & warm water & let set 5-10 minutes.
- 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.
- Knead for aout 5 minutes, or until the dough is firm & elastic.
- 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.
- Fifteen minutes before the dough is ready, preheat the oven to 400 degrees F.
- Bake bread in the preheated oven 45-50 minutes or until the bread sounds hollow when tapped on the bottom.
- Set the loaf on a wire rack to cool slightly, then serve it warm or at room temperature. {Freezes well].
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Reviews
-
This bread came together beautifully and in a heart beat. It rose as it should and it baked very nicely - BUT unfortunately the bread needs quite a bit more salt for the flavour to come thru; I would say at least 1/2 tsp perhaps 3/4 tsp. I really like how easy it was to whip up and will make again with more salt. Made for Newest Zaar tag