moroccan honey bread
Lightly sweetened with honey, this round loaf is a great accompaniment to a steaming bowl of pumpkin soup or a spicy lamb stew. It's an easy recipe to work with and is easy to knead.
prep time
1 Hr 30 Min
cook time
15 Min
method
Bake
yield
8 to 12 (yield: 2 loaves, each cut into 4 or 6 slices)
Ingredients
- 1 1/4 cups - warm water
- 1 (1/4-oz) package active dry yeast (2 1/3 tsp)
- 1 tablespoon honey
- 1/2 teaspoon salt
- 2 cups - all-purpose flour
- 1 1/2 cups - whole wheat flour
- 3 tablespoons olive oil
- 1 tablespoon toasted sesame seeds
How To Make moroccan honey bread
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Step 1Gently stir 1/2 cup of the warm water into the yeast, honey and salt. Cover and stand for 5 minutes or until bubbles appear on the surface.
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Step 2Sift both flours into a large bowl. Stir 1 Tbsp olive oil, remaining 3/4 cup warm water, and the yeast mixture into the flour, stirring until soft dough forms. Turn dough out onto a lightly floured surface. Knead for 10 minutes or until smooth.
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Step 3Grease 2 standard size baking trays (cookie sheets); set aside.
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Step 4Divide dough in half. Knead dough halves for 1 minute each. Shape each kneaded dough portion into a flat 8- to 9-inch round loaf. Place 1 on each prepared tray. Cover with plastic wrap and stand in a warm place for 1 hour or until doubled in size.
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Step 5Preheat oven to 400°F (200°C).
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Step 6Brush loaves with remaining oil. Sprinkle sesame seeds on top. Bake for 15 to 18 minutes or until golden and cooked through. Serve warm.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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