Moroccan Anise Bread Recipe

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Moroccan Anise Bread

Vickie Parks

By
@Northwestgal

This is a North African (Moroccan) bread recipe that makes 2 round loaves.

Anise is a licorice flavoring, so you'll want to keep this in mind when making this bread. Because, although some of the flavoring tempers during baking, the bread will still have a licorice flavor. It's somewhat of a dense bread, perhaps could even be described as heavy, but the sesame seeds add a nice finish to the bread. It's a really good bread though.


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Comments:

Serves:

12-16 (2 round loaves)

Prep:

2 Hr 10 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 Tbsp
active dry yeast
1 1/3 c
warm water
1 tsp
honey or granulated sugar
1 Tbsp
vegetable oil
2 1/2 tsp
anise seeds
2 tsp
salt
4 c
all-purpose flour, unbleached
1 large
egg white
3 Tbsp
sesame seeds

Directions Step-By-Step

1
Dissolve the yeast in 1/4 cup of the water. Add the honey (or sugar) and let stand until foamy, about 5 to 10 minutes.
2
Add the remaining water, oil, anise, salt, and 2 cups of the flour to a large bowl. Gradually stir in the remaining flour until the mixture holds together.
3
On a lightly floured surface, knead the dough until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to coat. Cover loosely with a towel or plastic wrap and let rise at room temperature until double in bulk, about 1 1/2 hours.
4
Punch down the dough and divide in half. Shape each piece into a ball, cover, and let rest for about 10 minutes.
5
Sprinkle a large baking sheet with cornmeal or fine semolina (or you can grease the baking sheet). Flatten each dough ball into a 6-inch round. Some cooks flute the outer edge, others leave it plain; it's your choice. Place the rounds on the prepared baking sheet, cover, and let.
6
Preheat the oven to 375°F.
7
Pierce the dough around the sides with the tines of a fork or a toothpick. Beat egg whites with water, and brush the tops of the loaves with the egg white mixture. Then lightly sprinkle the top of the loaf with the sesame seeds.
8
Bake at 375° until golden brown and hollow-sounding when tapped, about 30 minutes. Transfer to a wire rack to cool completely.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: Moroccan
Dietary Needs: Low Fat
Other Tag: Quick & Easy