Moroccan Bread
A bread made with flour, wheat flour and milk, baked in the oven. It's finished with sesame seeds.
2 hr 20 min · Serves 2 · Medium
Ingredients
Yeast starter
Method
Start cooking mode- Prep 20 min · Cook 120 min · 140 min total
- medium
- 1
Place the warm milk mixture ina small bowl or glass measuring cup, stir in the sugar and then sprinkle with the yeast.
- 2
Stir, then set aside in a warm place for about 10 minutes, till frothy. In a large bowl, mix together the two flours and salt.
- 3
Add the yeast mixture and enough warm milk and water to make a fairly soft dough. Knead into a ball and knead on a floured surface for 10 minutes, adding as much flour as necessary to make an elastic dough.
- 4
Divide the dough into two equal pieces and shape into flattened ball shapes. Place on floured baking trays and press down with your hand to make round breads about 5-6 inches in diameter.
- 5
Cover with oiled plastic wrap or a clean damp cloth and set aside in a warm place for 1 - 1 1/2 hours, till risen.
- 6
The breads are ready to bake when the dough springs back if gently pressed with a finger. Preheat the oven to 400.
- 7
Sprinkle the loaves with the sesame seeds and bake in the oven for 12 minutes. Reduce heat to 300 and continue baking for 20-30 minutes till they are golden brown and sound hollow when tapped underneath. Serve warm.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
