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Recipebread Vegetarian

Moroccan Bread

a recipe from paula wolfert's book, moroccan cuisine. the bread is very dense, to help soak up all the lovely sauces that come with a tagine. when i was in morocco we were served all-white bread, but this recipe with a bit of whole-wheat flour works well too.

9 ingredients18 preparation steps
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Ingredients

  • active dry yeast
  • granulated sugar
  • unbleached flour
  • whole wheat flour
  • salt
  • milk
  • sesame seeds
  • anise seed
  • cornmeal

Preparation

  1. 1soften the yeast in 1 tbsp sugared lukewarm water
  2. 2let stand a few minutes , then stir and set in a warm place until the yeast froths up
  3. 3meanwhile , mix the flours and salt together
  4. 4stir the yeast into the flour , then add the milk and enough lukewarm water to form a stiff dough
  5. 5the amount of water you need will depend on your particular flour but i need about a cup
  6. 6add no more than 1 / 4 cup water at a time until you can see the dough coming together
  7. 7to knead by hand , turn the dough out onto a board and knead hard , adding water if necessary
  8. 8knead for 10-15 minutes until smooth and elastic
  9. 9i prefer to use an electric beater with a dough hook and this takes 7-8 minutes at a slow speed
  10. 10towards the end , add the spices
  11. 11split into two balls and let stand 5 minutes
  12. 12meanwhile , lightly grease a mixing bowl
  13. 13transfer the first ball of dough into the greased bowl and form a cone shape by holding the dough in one hand and rotating it against the side of the bowl
  14. 14turn out onto a baking sheet that has been sprinkled with cornmeal
  15. 15flatten the cone with the palm of your hand to make a disc that is about 5-6 inches across and slightly raised in the centre
  16. 16repeat with the second dough ball
  17. 17cover with a damp towel and let rise
  18. 18paula says to let it rise 2 hours but i found mine was done in about an hour