K Sra Moroccan Bread Morocco North Africa

Ingredients

• active dry yeast
• warm water
• all-purpose flour
• salt
• anise seed
• sesame seeds

Preparation

1. 1in a small container , blend together the yeast & warm water & let set 5-10 minutes
2. 2in a shallow mixing bowl , whisk together the flour , salt , anise seeds & sesame seeds , then gradually pour in the yeast water , stirring to combine well , before adding another 1 / 2 cup of warm water & blending it into the flour mixture
3. 3knead for aout 5 minutes , or until the dough is firm & elastic
4. 4with lightly floured hands , roll dough into a ball , before flattening it into a disk about 6 inches wide & 1 inch thick & placing it on a floured baking sheet
5. 5set aside to rise in a warm place for about 1 1 / 2 hours or until it has doubled in size
6. 6fifteen minutes before the dough is ready , preheat the oven to 400 degrees f
7. 7bake bread in the preheated oven 45-50 minutes or until the bread sounds hollow when tapped on the bottom
8. 8set the loaf on a wire rack to cool slightly , then serve it warm or at room temperature
9. 9{freezes well]