Round Moroccan Loaves

[Guest guest]

Round Moroccan Loaves

 

1 tsp. granulated sugar

2 cups lukewarm water

1 pkg. active dry yeast or 1 tbsp.

1 cup whole wheat flour

1/4 cup olive oil

1 tbsp. aniseed

2 tsps. salt

1 tsp. sesame seeds

4 cups approx. unbleached all-purpose flour

cornmeal

 

Dissolve sugar in water; Sprinkle in yeast and let

stand for 10 minutes or until frothy.

Stir yeast mixture and pour into large bowl; beat in

whole wheat flour, oil, aniseed, salt and sesame

seeds. Beat in 2 cups of the all-purpose flour, 1/2

cup at a time. With wooden spoon, gradually stir in

enough of the remaining flour to make stfff dough.

Turn out onto lightly floured surface and knead for 10

minutes or until smooth and elastic.

Transfer dough to lightly greased bowl, turning to

grease all over. Cover with tea towel and let rise for

about 1 1/2 hours or until doubled in bulk. Punch down

dough and divide in half; form each half into ball.

Let rest for 5 to 10 minutes if dough is too elastic

to roll.

On floured surface, roll out each half into rounds

about 3/4 inch (2 cm) thick. Sprinkle 2 baking sheets

with cornmeal and place one round on each. Cover with

tea towel and let rise for 45 to 60 minutes or until

doubled in bulk. Prick rounds with fork in 4 spots

around edge. Bake in 400 degree oven for 10 minutes;

reduce heat to 325 degrees and bake for about 25

minutes or until golden and loaves sound hollow when

tapped on bottoms. Let cool on racks.

Yields 2 loaves.

 

 

 

 

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