Moroccan Bread Recipe
Ingredients
| 2 envelopes dry yeast | ||
| Sugar | 1 Tablespoon | |
| 1 cup 95-degree water | ||
| Unbleached flour | 8 Cup (16 tbs) | |
| Milk | 3/4 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Salt | 1 Tablespoon | |
| Caraway seeds | 1 Teaspoon | |
| 1 teaspoon anise seeds (optional) | ||
| Cornmeal | 1/4 Cup (16 tbs) | |
Directions
Dissolve yeast and sugar in 1 cup warm water in 2-cup measure.
Stir in 1/4 to 1/2 cup flour; mixture may be slightly lumpy.
Set aside.
Warm milk slightly in saucepan.
Stir in butter.
Combine with salt, caraway seeds and anise seeds in large bowl.
Stir in yeast mixture.
Add flour 1 cup at a time, mixing until dough pulls from side of bowl.
Knead on floured surface for 10 minutes or until smooth and elastic, adding enough remaining flour to keep dough from sticking.
Place in greased bowl, turning to coat surface.
Let rise for 1 hour or until doubled in bulk.
Punch dough down.
Shape into 2 round loaves.
Place on baking sheet sprinkled with cornmeal; sprinkle tops with cornmeal.
Let rise for 45 minutes or until doubled in bulk.
Preheat oven to 400 degrees.
Slash tops of loaves with knife.
Bake for 20 minutes.
Reduce oven temperature to 300 degrees.
Bake for 20 to 30 minutes longer or until loaves are golden brown and sound hollow when tapped.
Stir in 1/4 to 1/2 cup flour; mixture may be slightly lumpy.
Set aside.
Warm milk slightly in saucepan.
Stir in butter.
Combine with salt, caraway seeds and anise seeds in large bowl.
Stir in yeast mixture.
Add flour 1 cup at a time, mixing until dough pulls from side of bowl.
Knead on floured surface for 10 minutes or until smooth and elastic, adding enough remaining flour to keep dough from sticking.
Place in greased bowl, turning to coat surface.
Let rise for 1 hour or until doubled in bulk.
Punch dough down.
Shape into 2 round loaves.
Place on baking sheet sprinkled with cornmeal; sprinkle tops with cornmeal.
Let rise for 45 minutes or until doubled in bulk.
Preheat oven to 400 degrees.
Slash tops of loaves with knife.
Bake for 20 minutes.
Reduce oven temperature to 300 degrees.
Bake for 20 to 30 minutes longer or until loaves are golden brown and sound hollow when tapped.
Chef
