Moroccan Bread

"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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photo by Dienia B. photo by Dienia B.
photo by Dienia B.
photo by Sackville photo by Sackville
photo by Sackville photo by Sackville
Ready In:
3hrs
Ingredients:
9
Yields:
2 loaves bread

ingredients

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directions

  • Soften the yeast in 1 tbsp sugared lukewarm water.
  • Let stand a few minutes, then stir and set in a warm place until the yeast froths up.
  • Meanwhile, mix the flours and salt together.
  • Stir the yeast into the flour, then add the milk and enough lukewarm water to form a stiff dough.
  • The amount of water you need will depend on your particular flour but I need about a cup.
  • Add no more than 1/4 cup water at a time until you can see the dough coming together.
  • To knead by hand, turn the dough out onto a board and knead hard, adding water if necessary.
  • Knead for 10-15 minutes until smooth and elastic.
  • I prefer to use an electric beater with a dough hook and this takes 7-8 minutes at a slow speed.
  • Towards the end, add the spices.
  • Split into two balls and let stand 5 minutes.
  • Meanwhile, lightly grease a mixing bowl.
  • 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.
  • Turn out onto a baking sheet that has been sprinkled with cornmeal.
  • 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.
  • Repeat with the second dough ball.
  • Cover with a damp towel and let rise.
  • Paula says to let it rise 2 hours but I found mine was done in about an hour.
  • Preheat the oven to 200 C or 400°F.
  • Using a fork, prick the bread around the sides 3-4 times.
  • 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.
  • Remove and let cool.
  • Cut into wedges when you're ready to serve.

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Reviews

  1. 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.
     
  2. 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.
     
  3. good bread recipe .dee
     
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RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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