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Moroccan Bread



Ingredients for 2 loaves:

1/4 cup water at room temperature

1 teaspoon sugar

1 package or 2 teaspoons dry active yeast

3 1/2 cups unbleached flour

1 cup whole wheat flour

1 teaspoon sesame seeds

1 tablespoon aniseed

1/2 cup tepid milk (100 degrees)

1 cup  tepid water (100 degrees)

2 teaspoons salt



Stir the sugar and then the yeast into the water.  Allow the yeast to bubble up to double the original size of the mixture.


Use a paddle attachment to stir the two flours and seeds together in the work bowl of a electric mixer.  With the machine running add the yeast mixture, milk, and enough water to make a stiff dough.  Switch from the paddle to kneading hook and work the dough on medium low speed for 5 minutes.  Cover the dough and let it rest for 20 minutes.


Add the salt, and knead again at the next higher speed for 3 minutes.  Remove the dough to a floured work surface, divide it in half and let it sit for 5 minutes.  Wash out the mixing bowl and roll one piece of dough around the sides into a conical shape.  Place the dough on a sheet of parchment set in a Pyrex pie plate.  Flatten the cone into a 6" round that is slightly mounded in the center.  Repeat the other piece of dough.


Cover the breads with lightly oiled plastic wrap and place in a warm, protected spot until they tpuff noticeably and a finger impression at the bottom of the bread does not spring back..  This will take about 1 hour or more.


Preheat the oven to 400 degrees.  Lightly prick around the base of the loaves in three places.  Slide the risen dough with parchment onto a stone and bake for 12 minutes.  Turn down the heat to 300 and continue baking another 20 minutes or until the interior temperature of the bread reaches 200 degrees.

Remove the breads and peel off the parchment.  Cool on a rack, and serve the bread at room temperature.