Moroccan Anise Bread RecipeOrigin: Morocco Period: Traditional |
Ingredients
1 tbsp dry active yeast 
Moroccan Anise Bread Preparation:Method:Dissolve the yeast in 60ml warm water and add the sugar or honey. Cover and place in a warm spot to prove for about 10 minutes (the mixture should become frothy as the yeast activates). Once the yeast mixture is active add the remaining water, oil, anise seeds, salt and 400g flour to a bowl. Mix well then slowly add the remaining flour until the mixture holds together as a dough. Once solid enough to work, tip the dough onto a lightly-floured surface and knead until smooth and elastic (between 10 and 15 minutes). Transfer to a lightly-greased bowl, then cover loosely with a tea towel and place in a warm spot until doubled in size (about 90 minutes). When ready knock the dough back and divide in half. Shape each piece into a ball cover with a tea towel and allow to rest for 10 minutes. Grease a large baking tray (or sprinkle with cornflour [cornstarch]) then flatten each dough ball into a 15cm round (some cooks flute the outer edges, others leave them plain). Place the two rounds on the baking sheet, leaving enough space between them. Cover with a large towel, place in a warm spot and allow to raise for 50 minutes. When ready, prick the sides of the dough with the tines of a fork, brush the tops with the egg white mix and sprinkle the top with the sesame seeds. Place the dough in an oven pre-heated to 190°C and bake for about 30 minutes, or until the bread is golden brown in colour and the base sounds hollow when tapped. Transfer to a wire rack and allow to cool completely before serving. |
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