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
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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