Food recipes
Moroccan Aniseed Bread
Moroccan Aniseed Bread Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d salt, table spices, anise seed whe...
Moroccan Aniseed Bread
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, anise seed
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
Directions:
In a large bowl soften yeast in warm water with sugar and set aside for 5 minutes.
Add milk, salt, and aniseed.
Add the flour and beat for 50 strokes until a mooth soft dough forms.
(it may be a sticky dough).
Cover and let rise until double.
On a baking sheet with oiled fingers flatten to 1" thickness.
Let rise until doubled, about 1 hour.
Prick loaf all over with fork.
Bake at 375F for 35-40 minutes.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, anise seed
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
Directions:
In a large bowl soften yeast in warm water with sugar and set aside for 5 minutes.
Add milk, salt, and aniseed.
Add the flour and beat for 50 strokes until a mooth soft dough forms.
(it may be a sticky dough).
Cover and let rise until double.
On a baking sheet with oiled fingers flatten to 1" thickness.
Let rise until doubled, about 1 hour.
Prick loaf all over with fork.
Bake at 375F for 35-40 minutes.