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.

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 1 medium loaf

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

1. In a small container, blend together the yeast & warm water & let set 5-10 minutes.
2. 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. Knead for aout 5 minutes, or until the dough is firm & elastic.
4. 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. Fifteen minutes before the dough is ready, preheat the oven to 400 degrees F.
6. Bake bread in the preheated oven 45-50 minutes or until the bread sounds hollow when tapped on the bottom.
7. Set the loaf on a wire rack to cool slightly, then serve it warm or at room temperature. {Freezes well].