Moroccan Bread: (makes two loaves)
- 1 teaspoon of sugar
- 150 ml warm water
- 1 level tablespoon of dried active yeast
- 500 g of strong pain flour - (4 cups)
- 250 g of wholemeal flour (2 cups)
- 1 oz (25 grams) of butter
- 2 teaspoons of salt
- 300 ml warm water
- 1 teaspoon of aniseed
- sesame seeds
In a measuring jug, dissolve the sugar in the warm water and whisk in the yeast. Cover with gladwrap/clingwrap and stand in a warm place for 15 minutes.
Mix the 2 flours and the salt in a warmed bowl and rub in the lard or the butter, When the yeast is ready, whisk the mixture again and then make a well in the centre of the flour and pour the yeast in. Then add the 300 ml of warm water. Although the recipe suggests using a wooden spoon, I prefer to use my hands. There is nothing quite like working the dough on a small scale.
Remove the dough to a clean, dry surface, sprinkle the aniseed over the dough and knead well for about 10 minutes. Place the dough in a large bowl and cover the bowl with gladwrap/clingwrap . Allow the dough to rise for about 2 hours at room temperature.
Place the dough on a clean surface again and knead well for a further 5 minutes to knock the air out of it.
Divide into two balls and place them in a well oiled baking tray (but I use loaf tins). Cover loosely with gladwrap/clingwrap and keep in a warm place for another 45 minutes.
Preheat the oven to 450 o F / 230 o C / Gas 8.
Sprinkle sesame seeds on top followed by a little flour over the loaves and bake them for 35 to 40 minutes. Cool on a wire rack.
You can freeze them when cooled. To defrost, place in microwave cook on high for two minutes then place in a preheated oven 450 o F / 230 o C / Gas 8. for five minutes. Serve hot.
I would like to add that this recipe was found in a friend’s cookbook many years ago. Unfortunately I do not have the name of that book or the name of the author, so unfortunately I cannot give credit. Please note that this recipe has been modified from the original. This recipe has never failed me. I always use cups rather than scales - so if you would like to try this recipe I suggest that you do likewise.