Moroccan Aniseed Bread
- Ready In:
- 3hrs 10mins
- Ingredients:
- 8
- Yields:
-
8 slices
- Serves:
- 8
ingredients
- 14.79 ml active dry yeast
- 236.59 ml warm water
- 14.79 ml sugar
- 236.59 ml milk
- 9.85 ml salt
- 14.79 ml anise seed
- 473.18 ml whole wheat flour
- 473.18 ml bread flour
directions
- In a large bowl soften yeast in warm water with sugar and set aside for 5 minutes. Add milk, salt, and aniseed.
- Add the flour and beat for 50 strokes until a mooth soft dough forms. (it may be a sticky dough).
- Cover and let rise until double.
- On a baking sheet with oiled fingers flatten to 1" thickness.
- Let rise until doubled, about 1 hour.
- Prick loaf all over with fork.
- Bake at 375F for 35-40 minutes.
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