MOROCCAN BREAD
Yield 2 Loaves
Number Of Ingredients 11
Steps:
- Pour ¼ cup warm water into small bowl. Mix in sugar; sprinkle yeast over. Let stand until yeast dissolves and bubbles, about 15 minutes. Mix in milk. In a large bowl stir both flours, sesame seeds, aniseed, and salt. Make well in center of dry ingredients. Pour in yeast mixture. Stir with fork until dough comes together, adding more warm water by tablespoonfuls if dry. Turn dough out onto floured surface. Knead until smooth (dough will be dense), about 10 minutes. Brush large rimmed baking sheet with oil; dust with cornmeal. Divide dough in half. Shape each piece into 4" diameter round, about 2 inches high. Place rounds at opposite ends of baking sheet; brush rounds with oil. Cover with plastic wrap and towel. Let rise in warm draft-free area until puffed and almost doubled in volume, about 2 hours. Preheat oven to 400°. Pierce dough rounds in several places with fork; place in oven and bake 15 minutes. Reduce oven temperature to 350° and bake until loaves are light gold in color and sound hollow when tapped on bottom, about 45 minutes longer. Transfer loaves to rack and cool.
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