Moroccan Bread

Name: Moroccan Bread
Yield: Makes 4 breads
Cuisine: Moroccan
Ingredients: 1 teaspoon fennel seeds; a good pinch of salt; 300 g unbleached strong white bread flour (preferably organic); ½ teaspoon dried yeast, dissolved in 1 tablespoon warm water; ½ teaspoon dried yeast, dissolved in 1 tablespoon warm water; 225–250 ml milk; ¾ teaspoon runny honey; 1 egg yolk, mixed with 1 tablespoon milk, to glaze; a little olive oil; 1 egg yolk, mixed with 1 tablespoon milk, to glaze

Preparation info

Makes
4
breads

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Rounds of this bread are served with some of our Moroccan recipes such as Lentil Soup with Cumin or mezze.

Ingredients

300 g unbleached strong white bread flour (preferably organic)
1 teaspoon fennel seeds
a good

Africa
Morocco
Vegetarian
Bread
Mediterranean

Method

Mix the flour, fennel seeds and salt in a large bowl. Add the dissolved yeast and the honey. Now pour the milk into the flour a bit at a time while mixing. We like to do this by hand, squelching out the lumps as they appear. When all the milk is added, transfer the dough to a floured surface and knead well. If it is still sticky add a little more flour; if it is still crumbly add a little more