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Moroccan Anise Seed Bread Recipe
|Yeast/1 1/2 teaspoons active dry yeast||1⁄2 Tablespoon|
|Lukewarm water||1 1⁄2 Cup (24 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Warm milk||1⁄2 Cup (8 tbs)|
|Anise seed||1 Tablespoon|
|Sesame seeds||2 Teaspoon|
Serving size: Complete recipe
Calories 2509 Calories from Fat 412
% Daily Value*
Total Fat 47 g72.7%
Saturated Fat 7.8 g39%
Trans Fat 0 g
Cholesterol 11.3 mg
Sodium 3954.4 mg164.8%
Total Carbohydrates 451 g150.3%
Dietary Fiber 25.4 g101.6%
Sugars 12.6 g
Protein 69 g138.5%
Vitamin A 3.4% Vitamin C 5.3%
Calcium 43.4% Iron 183.5%
*Based on a 2000 Calorie diet
Stir until well mixed, then stir in the sugar and leave for 10 minutes until frothy.
In a large bowl combine the all-purpose flour with the wholewheat flour and the salt.
Stir in the yeast liquid and the lukewarm milk, then gradually add enough of the remaining lukewarm water to mix to a stiff dough.
Turn the dough out onto a lightly floured surface and knead for 15-20 minutes or until it is smooth and satiny.
(If the dough becomes too dry, dampen your hands a little while kneading.
) Knead in the anise seed and most of the sesame seeds.
Divide the dough in half and shape it into 2 balls; place on greased plates, coverwith oiled plastic wrap and leave to rest for about 10 minutes.
With well oiled hands shape the dough into two smooth round loaves about 5 inches in diameter, slightly domed in the center.
Sprinkle a baking sheet lightly with wholewheat flour and place the loaves on top, leaving space for them to rise, then brush the top of each loaf with water and sprinkle liberally with the reserved sesame seeds.
Leave in a warm place to rise until almost doubled in size.
Prick the risen loaves in about 4 places around the sides.
Bake in the center of a moderately hot oven (400°F) for about 10 minutes then reduce the heat to cool (300°F) and continue baking for a further 35-45 minutes until the bread sounds hollow when the bottom is tapped.
Place the loaves on cake racks to cool.