Moroccan Bread (ksra)
Source of Recipe
Family
Recipe Introduction
It is hard to achieve the fluffy texture of the bread exactly as it is in Morocco. I think it is because a domestic oven is not as hot at the wood fire ones used in Morocco.
List of Ingredients
- 3 cups of whole wheat flour
- 1 envelope of rapid rise dry yeast
- 1 teaspoon sea salt
- 1 teaspoon anise seed
- 1 1/2 teaspoons sesame seeds (toasted)
- 1 cup tepid water
Instructions
- Put flour into a mixing bowl and add the yeast, salt, anise seeds and sesame seeds.
- Gradually pour in the water and mix with your hands. Knead energetically for about ten minutes until you have a firm, elastic dough.
- Roll the dough into a ball and flatten it with your floured hand until it is about 8 inches round and 1/4" thick.
- Place on a floured baking sheet and cover it with a clean dry towel. Leave it to rise in a warm place for about 1 1/2 hours.
- Bake in a preheated oven at 400 degrees for 45-50 minutes until the bread sounds hollow when tapped on.
- Let cool on rack slightly and serve warm (when the bread is best!)
Final Comments
The bread freezes well but do not refrigerate it as it will change the texture and the bread will be no good.
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