Ingrédients pour Moroccan Bread
- Active Dry Yeast
- Granulated Sugar
- Unbleached Flour
- Whole Wheat Flour
- 1 ½ teaspoons salt
- Milk
- Sesame Seeds
- Anise Seed
- Cornmeal
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Comment préparer Moroccan Bread
- In a large bowl, dissolve the yeast in the warm water. Add the sugar and let stand for 5 minutes until foamy.
- Add the flours, salt, and olive oil to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Add more flour if the dough is too sticky.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide it in half. Shape each half into a round or oval loaf.
- Place the loaves on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30 minutes.
- Preheat your oven to 450°F (232°C).
- Bake for 30-35 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
- Let the bread cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
98 g
Sugar
12g
Fat
10g
Carbs
84g
