Ingredients for Moroccan Anise Bread
- 1 1/2 teaspoons active dry yeast
- 3/4 cup warm water
- 1 tablespoon honey
- 1 1/2 tablespoons vegetable oil
- 1 teaspoon anise seeds
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 egg white
- 1 tablespoon sesame seeds
- 1 1/2 tablespoons olive oil
- 1 tablespoon orange blossom water
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How to Make Moroccan Anise Bread
- In a large bowl, dissolve the yeast in warm water. Add the sugar and let stand for 5-10 minutes until foamy.
- In a separate bowl, whisk together the flour, anise seeds, salt, and orange blossom water.
- Add the wet ingredients to the dry ingredients and mix 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 a tablespoon of olive oil to the dough during kneading for smoother texture.
- 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 loaf and place them on parchment-lined baking sheets.
- Cover the loaves with plastic wrap and let rise for another 30 minutes.
- Preheat your oven to 375°F (190°C).
- Bake for 30-35 minutes, or until golden brown and the loaves sound hollow when tapped on the bottom.
- Let the loaves cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
2g
Fat
1g
Carbs
11g
