Best 2 Moroccan Anise Bread Recipes
Embark on a culinary journey to Morocco with our tantalizing Moroccan anise bread, a delightful treat that awakens the senses. This traditional flatbread, known as "khobz el hamam," captivates with its alluring aroma of anise seeds, a staple spice in Moroccan cuisine. Its soft and airy texture entices the palate, while the subtle sweetness and hint of anise imparts a unique flavor profile that sets it apart. Explore variations of this beloved bread, including a gluten-free option and a delectable almond-stuffed version. Each recipe offers a unique taste experience, catering to diverse dietary preferences and taste buds. Whether enjoyed as a standalone treat or paired with savory dishes, Moroccan anise bread promises an unforgettable culinary adventure.
Check out the recipes below so you can choose the best recipe for yourself!
MOROCCAN ANISE BREAD
This is a North African (Moroccan) bread recipe that I found on the recipesource.com website. The recipe makes 2 round loaves.
Provided by Northwestgal
Categories Breads
Time 2h40m
Yield 2 loaves, 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve the yeast in 1/4 cup of the water. Add the honey (or sugar) and let stand until foamy, about 5 to 10 minutes.
- Add the remaining water, oil, anise, salt, and 2 cups of the flour to a large bowl. Gradually stir in the remaining flour until the mixture holds together.
- On a lightly floured surface, knead the dough until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to coat. Cover loosely with a towel or plastic wrap and let rise at room temperature until double in bulk, about 1 1/2 hours.
- Punch down the dough and divide in half. Shape each piece into a ball, cover, and let rest for about 10 minutes.
- Sprinkle a large baking sheet with cornmeal or fine semolina (or you can grease the baking sheet). Flatten each dough ball into a 6-inch round. Some cooks flute the outer edge, others leave it plain; it's your choice. Place the rounds on the prepared baking sheet, cover, and let.
- Preheat the oven to 375°F.
- Pierce the dough around the sides with the tines of a fork or a toothpick. Beat egg whites with water, and brush the tops of the loaves with the egg white mixture. Then lightly sprinkle the top of the loaf with the sesame seeds.
- Bake at 375° until golden brown and hollow-sounding when tapped, about 30 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 182.5, Fat 2.8, SaturatedFat 0.4, Sodium 394.6, Carbohydrate 33.5, Fiber 1.7, Sugar 0.6, Protein 5.5
MOROCCAN ANISE BREAD
This is a North African (Moroccan) bread recipe that makes 2 round loaves. Anise is a licorice flavoring, so you'll want to keep this in mind when making this bread. Because, although some of the flavoring tempers during baking, the bread will still have a licorice flavor. It's somewhat of a dense bread, perhaps could even be...
Provided by Vickie Parks
Categories Other Breads
Time 2h40m
Number Of Ingredients 9
Steps:
- 1. Dissolve the yeast in 1/4 cup of the water. Add the honey (or sugar) and let stand until foamy, about 5 to 10 minutes.
- 2. Add the remaining water, oil, anise, salt, and 2 cups of the flour to a large bowl. Gradually stir in the remaining flour until the mixture holds together.
- 3. On a lightly floured surface, knead the dough until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to coat. Cover loosely with a towel or plastic wrap and let rise at room temperature until double in bulk, about 1 1/2 hours.
- 4. Punch down the dough and divide in half. Shape each piece into a ball, cover, and let rest for about 10 minutes.
- 5. Sprinkle a large baking sheet with cornmeal or fine semolina (or you can grease the baking sheet). Flatten each dough ball into a 6-inch round. Some cooks flute the outer edge, others leave it plain; it's your choice. Place the rounds on the prepared baking sheet, cover, and let.
- 6. Preheat the oven to 375°F.
- 7. Pierce the dough around the sides with the tines of a fork or a toothpick. Beat egg whites with water, and brush the tops of the loaves with the egg white mixture. Then lightly sprinkle the top of the loaf with the sesame seeds.
- 8. Bake at 375° until golden brown and hollow-sounding when tapped, about 30 minutes. Transfer to a wire rack to cool completely.
Tips:
- Mise en Place: Before starting, measure and prepare all ingredients. This will ensure a smooth and organized baking process.
- Activate the Yeast: Ensure the yeast is active and bubbly before adding it to the dough. This will help the bread rise properly.
- Knead the Dough: Knead the dough until it becomes smooth and elastic. This will develop the gluten in the flour, resulting in a chewy texture.
- Proofing: Allow the dough to rise until it doubles in size. This will help the bread achieve its full flavor and texture.
- Baking: Bake the bread in a preheated oven until the crust is golden brown and the internal temperature reaches 190°F (88°C).
- Cooling: Let the bread cool completely before slicing. This will help prevent the bread from crumbling.
Conclusion:
In conclusion, this Moroccan anise bread is a delightful and flavorful treat that combines the aromatic spice of anise with the soft and chewy texture of bread. Its unique flavor profile makes it a perfect accompaniment to various dishes or as a standalone snack. With careful preparation and attention to detail, you can easily replicate this recipe at home and enjoy a taste of Moroccan culinary tradition. Remember to follow the tips provided to ensure a successful baking experience. Please note that the information provided in this summary is for general guidance purposes only and should not be considered as professional advice.
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