The Food Of Morocco
Bread with Sesame and Anise Seeds
Page 102
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Breads
View photos (1)Tags: anise Moroccan challenge
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
A delicious bread with subtle anise flavor. This bread is prepared in a food processor, and it comes together very quickly. It is made with flour (bread and whole wheat), and is very simple. It is then kneaded with anise and sesame seeds. The final loaf has only a subtle flavor from these components - really it was perfect.
I did find the instructions a bit confusing. The recipe has you prepare the loaf, put it on a cookie sheet over a layer of cornmeal, and let it rise. No problem. But the next step (#5 in case you are reading along) instructs you to brush oil on it and let it rise again. Does Paula mean we should punch it down? That seems unusual with the loaf already on the cornmeal base.
I brushed some oil on, and let it rise for about 15 more minutes. It baked up nicely, and was heavenly dipped in the tagine sauce.
(edited 2nd March 2012) (0) comment (1) useful
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