Moroccan Pan de Casa
A bread of sesame seeds, seasoned with anise and baked in the oven.
2 hr 30 min · Serves 3 · Medium
Ingredients
Method
Start cooking mode- Prep 120 min · Cook 30 min · 150 min total
- medium
- 1
Dissolve the yeast and sugar in water in a large bowl. Using a dough hook, stir the flour, salt, anise seeds, and sesame seeds into the yeast mixture and knead until smooth.
- 2
Place dough in a greased bowl and let rise, covered, for an hour and a half. Turn the dough out and knead again. Grease two cookie sheets. Divide the dough into 3 rounds and let rise, covered, for another half hour on cookie sheets.
- 3
Preheat the oven to 375 degrees. If you want to make this the old-fashioned way, take uneven stones and heat them in the oven on cookie sheets.
- 4
Bake the rounds in the oven for 30 minutes or until the rounds sound hollow when tapped. If using stones, brush them with oil first, then place the rounds on top.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
