1/1 Photo of Moroccan Anise Bread
2 hrs 40 mins
2 hrs 10 mins
This is a North African (Moroccan) bread recipe that I found on the recipesource.com website. The recipe makes 2 round loaves.
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Units: US | Metric
- 1Dissolve the yeast in 1/4 cup of the water. Add the honey (or sugar) and let stand until foamy, about 5 to 10 minutes.
- 2Add 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.
- 3On 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.
- 4Punch down the dough and divide in half. Shape each piece into a ball, cover, and let rest for about 10 minutes.
- 5Sprinkle 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.
- 6Preheat the oven to 375°F.
- 7Pierce 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.
- 8Bake at 375° until golden brown and hollow-sounding when tapped, about 30 minutes. Transfer to a wire rack to cool completely.
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Nutritional Facts for Moroccan Anise Bread
Serving Size: 1 (57 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 182.4
- Calories from Fat 25
- Total Fat 2.8 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 394.6 mg
- Total Carbohydrate 33.4 g
- Dietary Fiber 1.7 g
- Sugars 0.6 g
- Protein 5.4 g