K'sra -- Moroccan Bread (Morocco -- North Africa) Recipe #373909
This recipe was found in the 2002 cookbook, Mediterranean Streat Food. Preparation time does not include the 1 1/2 hours needed for the dough to rise.
by Sydney Mike
1¼ hours | 15 min prep
SERVES 8 , 1 medium loaf
- 1 1/2 teaspoons active dry yeast
- 3/4 cup warm water, divided
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon anise seed
- 1 1/2 teaspoons sesame seeds
- In a small container, blend together the yeast & warm water & let set 5-10 minutes.
- In 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.
- Knead for aout 5 minutes, or until the dough is firm & elastic.
- With 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. Set aside to rise in a warm place for about 1 1/2 hours or until it has doubled in size.
- Fifteen minutes before the dough is ready, preheat the oven to 400 degrees F.
- Bake bread in the preheated oven 45-50 minutes or until the bread sounds hollow when tapped on the bottom.
- Set the loaf on a wire rack to cool slightly, then serve it warm or at room temperature. {Freezes well].
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5 stars