Description
Anise seeds are often found in Moroccans baked goods such as in this bread recipe.
Summary
| Yield | |
|---|---|
| Source | Moroccan cuisine |
| Prep time | 1 hour, 30 minutes |
| Cooking time | |
| Total time | 1 hour, 30 minutes |
Ingredients
2⁄3 c
water (lukewarm) 1 t
sugar 1 1⁄2 t
dry yeast 1 t
lemon peel (fresh) 1 t
olive oil 2 c
flour (all purpose) 1 t
anise seeds 1 t
salt 1 T
cornmeal 1
egg white (beaten with 1 teaspoon water) 1 T
sesame seedsInstructions
- Stir sugar into warm water until id dissolves. Sprinkle the yeast on top of the water then set aside until foamy, about 5 minutes, at that moment, add the oil and lemon extract to the yeast mixture.
- Transfer the yeast mixture to a large mixing bowl. Mix in lemon zest, flour, anise seeds and salt until thoroughly combined.
- Knead the dough on a lightly floured surface until smooth, about 5 minutes, then allow to rest for other 5 minutes.
- Grease a bowl with olive oil and place the dough in, turning to coat with oil on all sides. Cover with a kitchen towel and allow to rise in a warm place until the dough doubles in size, about 60-70 minutes.
- Preheat the oven to 375°F. Grease a baking sheet with oil and sprinkle cornmeal on top.
- Punch down the dough. Give it a disk shape then let rest for 10 minutes.
- Brush the bread with the egg white and sprinkle with sesame seeds.
- Transfer to the baking sheet and bake for 30 minutes or until golden brown.
- Remove from the oven and transfer to a wire rack to cool.
Notes
The easiest way to grease a bowl or baking sheet is to spray cooking oil.
To test if the bread is cooked, tap it with your finger and listen for a hollow sound.
Nutrition facts Serving size: 1 slice, 1/16 of the recipe. Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. |
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