• Here's a nice bread that comes out rather light and fluffy. Kesra — Moroccan Bread 1 pkg active dry yeast 1/4 cup warm (105 - 115 F) water for the yeast plus 2 cups warm water 1 tsp sugar 4 cups all-purpose flour 1/3 cup cornmeal plus 1 Tbs cornmeal for dusting 2 tsp salt 2 Tbs unsalted butter, melted 2 tsp sesame seeds In a small bowl, mix the yeast with 1/4 cup warm water. Stir in the sugar. Set aside until the mixture starts to bubble (10-15 minutes). In a mixer with a dough hook, mix the flour, 1/3 cup cornmeal, and salt. (Or sift together.) Make a well in the center and pour in the yeast mixture and melted butter. Knead, gradually adding the remaining 2 cups water as needed until the dough is smooth and elastic to the touch (8 to 10 minutes). (Note: you probably won't need all 2 cups.) Grease two baking sheets and dust them with the 1 Tbs cornmeal. Separate dough into 2 balls of equal size and set each ball on a baking sheet. Press them into circles 8 inches in diameter. Sprinkle 1 tsp of sesame seeds over each loaf, gently pressing them into the dough. Cover the dough with a towel and set aside in a warm place until doubled - 1 -1 1/2 hours. Preheat oven to 425 degrees F. Prick the top of each kesra with the tines of a fork. Bake for 10 minutes. LOWER the heat to 375 and bake until crusty and golden, 15 to 20 minutes.
  • 1 tablespoon Active dry yeast 1 1/3 cup Warm water 1 teaspoon Sugar or honey 1 tablespoon Vegetable oil 2 1/2 teaspoon Anise seeds 2 teaspoon Table salt or 4 teaspoon Kosher salt 4 cup all-purpose flour 1 Egg white beaten with 1 teaspoon Water 3 tablespoon Sesame seeds Dissolve the yeast in 1/4 cup of the water. Add the sugar or honey and let stand until foamy, 5 to 10 minutes. Add the remaining water, oil, anise, salt, and 2 cups of the flour. Gradually stir in the remaining flour until the mixture holds together. On a lightly floured surface, knead the dough until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to coat. Cover loosely with a towel or plastic wrap and let rise at room temperature until double in bulk, about 1-1/2 hours, or Punch down the dough and divide in half. Shape each piece into a ball, cover, and let rest for about 10 minutes. Sprinkle a large baking sheet with cornmeal or fine semolina or grease the baking sheet. Flatten each dough ball into a 6-inch round. Some cooks flute the outer edge, others leave it plain. Place the rounds on the prepared baking sheet, cover, and let it rise. Preheat the oven to 375 degrees. Prick the dough around the sides with the tines of a fork or a toothpick. Brush the tops of the loaves with the egg white and lightly sprinkle with the sesame seeds. Bake until golden brown and hollow-sounding when tapped, about 30 minutes. Transfer to a wire rack to cool.

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