MOROCCAN HONEY BREAD
Lightly sweetened with honey, this round loaf is a great accompaniment to a steaming bowl of pumpkin soup or a spicy lamb stew. It's an easy recipe to work with and is easy to knead.
Provided by Vickie Parks
Categories Flatbreads
Time 1h45m
Number Of Ingredients 8
Steps:
- 1. Gently stir 1/2 cup of the warm water into the yeast, honey and salt. Cover and stand for 5 minutes or until bubbles appear on the surface.
- 2. Sift both flours into a large bowl. Stir 1 Tbsp olive oil, remaining 3/4 cup warm water, and the yeast mixture into the flour, stirring until soft dough forms. Turn dough out onto a lightly floured surface. Knead for 10 minutes or until smooth.
- 3. Grease 2 standard size baking trays (cookie sheets); set aside.
- 4. Divide dough in half. Knead dough halves for 1 minute each. Shape each kneaded dough portion into a flat 8- to 9-inch round loaf. Place 1 on each prepared tray. Cover with plastic wrap and stand in a warm place for 1 hour or until doubled in size.
- 5. Preheat oven to 400°F (200°C).
- 6. Brush loaves with remaining oil. Sprinkle sesame seeds on top. Bake for 15 to 18 minutes or until golden and cooked through. Serve warm.
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