Ingredients

  • 1 tablespoon yeast
  • 1 teaspoon sugar, caster
  • 110 milliliters milk
  • 225 milliliters hot water
  • 450 grams bread flour
  • 120 grams wheat flour
  • 2 teaspoons salt
  • 1 teaspoon sesame seeds
  • 1 tablespoon anise seed

Directions

1. Combine yeast, sugar, milk and water and let rest until yeast bubbley.
2. Sprinkle baking sheet with cornmeal.
3. Combine remaining ingredients. Add wet ingredients. Knead until smooth. Divide dough into 2. Using bowl, shape into cones. Place cone on baking sheet and flatten into 5 inch diameter rounds with a slightly raised center. Cover and let rise until spider webby.
4. Preheat oven to 400*F/200*C/GM 6. Prick bread 3-4 times around sides. Bake 12 minutes, then lower oven to 300*F/150*C/GM 2 and continue baking for 30-40 minutes, until hollow sounding when thumped on bottom.
5. Let cool. Cut into wedges just before serving.

Notes
Notes:Original recipe serves 6 with 450/120g flours.
Serving Ideas:Original serves 6.


Categories
Bread
Keywords
Bread
MacGourmet downloadMoroccan Bread. To import, drag image to your MacGourmet recipe box.