Best 2 Moroccan Anise Bread Recipes

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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.

Here are our top 2 tried and tested recipes!

MOROCCAN ANISE BREAD



Moroccan Anise Bread image

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

1 tablespoon active dry yeast
1 1/3 cups warm water
1 teaspoon honey or 1 teaspoon granulated sugar
1 tablespoon vegetable oil
2 1/2 teaspoons anise seeds
2 teaspoons salt
4 cups all-purpose flour, unbleached
1 egg white
3 tablespoons sesame seeds

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



Moroccan Anise Bread image

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

1 Tbsp active dry yeast
1 1/3 c warm water
1 tsp honey or granulated sugar
1 Tbsp vegetable oil
2 1/2 tsp anise seeds
2 tsp salt
4 c all-purpose flour, unbleached
1 large egg white
3 Tbsp sesame seeds

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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