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    You are in: Home / Recipes / Moroccan Bread Recipe
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    Moroccan Bread

    Moroccan Bread. Photo by Dienia B.

    1/3 Photos of Moroccan Bread

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    2 hrs 20 mins

    40 mins

    Sackville's Note:

    A recipe from Paula Wolfert's book, Moroccan Cuisine. The bread is very dense, to help soak up all the lovely sauces that come with a tagine. When I was in Morocco we were served all-white bread, but this recipe with a bit of whole-wheat flour works well too.

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    loaves ...

    Units: US | Metric


    1. 1
      Soften the yeast in 1 tbsp sugared lukewarm water.
    2. 2
      Let stand a few minutes, then stir and set in a warm place until the yeast froths up.
    3. 3
      Meanwhile, mix the flours and salt together.
    4. 4
      Stir the yeast into the flour, then add the milk and enough lukewarm water to form a stiff dough.
    5. 5
      The amount of water you need will depend on your particular flour but I need about a cup.
    6. 6
      Add no more than 1/4 cup water at a time until you can see the dough coming together.
    7. 7
      To knead by hand, turn the dough out onto a board and knead hard, adding water if necessary.
    8. 8
      Knead for 10-15 minutes until smooth and elastic.
    9. 9
      I prefer to use an electric beater with a dough hook and this takes 7-8 minutes at a slow speed.
    10. 10
      Towards the end, add the spices.
    11. 11
      Split into two balls and let stand 5 minutes.
    12. 12
      Meanwhile, lightly grease a mixing bowl.
    13. 13
      Transfer the first ball of dough into the greased bowl and form a cone shape by holding the dough in one hand and rotating it against the side of the bowl.
    14. 14
      Turn out onto a baking sheet that has been sprinkled with cornmeal.
    15. 15
      Flatten the cone with the palm of your hand to make a disc that is about 5-6 inches across and slightly raised in the centre.
    16. 16
      Repeat with the second dough ball.
    17. 17
      Cover with a damp towel and let rise.
    18. 18
      Paula says to let it rise 2 hours but I found mine was done in about an hour.
    19. 19
      Preheat the oven to 200 C or 400°F.
    20. 20
      Using a fork, prick the bread around the sides 3-4 times.
    21. 21
      Bake on the centre shelf of the oven for 12 minutes, then lower the heat to 150 C or 300 F and bake 30-40 minutes more.
    22. 22
      Remove and let cool.
    23. 23
      Cut into wedges when you're ready to serve.

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    Ratings & Reviews:

    • on May 27, 2009


      Excellent recipe. It tastes just like the one I used to buy in the Medina. The second time it turned out better than the first, but that is normal with bread. Thanks Sackville for sharing.

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    • on March 29, 2008


      I'm sorry to say that it didn't turn out as expected. I followed the directions exactly and it came out very doughy. It did, however, have a nice flavor, and I will definitely make it again.

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    • on June 28, 2006


      good bread recipe .dee

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Moroccan Bread

    Serving Size: 1 (815 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1245.4
    Calories from Fat 65
    Total Fat 7.2 g
    Saturated Fat 2.1 g
    Cholesterol 8.5 mg
    Sodium 2368.7 mg
    Total Carbohydrate 253.7 g
    Dietary Fiber 17.9 g
    Sugars 3.0 g
    Protein 41.7 g

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