The Food Of Morocco
Marrakech Tagine Bread
Page 101
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Breads
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Recipe Reviews
Zosia from Toronto, ON
I'm very confused about semolina flour....none of the options in my grocery store seem to fit the descriptions so I don't know if I purchased the correct type. But, I went ahead and made this bread anyway!
The recipe is simple, with basic ingredients apart from the semolina flour, and is made in a food processor. After combining the dry and liquid ingredients, I ended up with a paste.....not anything that could be kneaded into a smooth and silky dough. It took ~1 extra cup of unbleached all purpose flour to achieve the correct consistency. This was the first time I made bread in a food processor....and it was also the last.....it took forever to clean all the nooks and crannies!
The dough was easy to work with and after a brief rest, was shaped and left to rise. You're instructed to deflate the dough before baking....another first for me. It smelled of couscous while baking and tasted of it as well.
It was a little dense (that may have been because of incorrect flour) but very absorbent and held together well even when saturated with liquid...great for sopping up the juices of the lamb tagine I served it with.
(edited 21st February 2012) (11) comment (1) useful
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