Moroccan Bread Recipe

Step 1

Place the yeast in a large bowl or in the bowl of a stand mixer. Add sugar and 1/4 cup lukewarm water. Mix and let it stand five minutes or until the yeast is frothy and bubbly.

Step 2

To the bowl with yeast add all of the flour, salt, fennel seeds and sesame seeds. Mix.

Step 3

Trickle in the water slowly until a smooth and pliable dough forms. You might not need the whole cup of water, or you might need a little more. Once you have a dough, continue kneading it for eight more minutes, by hand or in the stand mixer set to medium-low speed.

Step 4

Lightly grease a baking sheet and dust with cornmeal.

Step 5

Turn the dough out on a clean surface and form it into a smooth ball. Using your fingers or a rolling pin (I prefer a rolling pin), roll the dough into a disc about nine inches in diameter and 1/2 inch thick. The dough shouldn't stick to the surface, but if it does, lightly grease the surface.

Step 6

Transfer the disc of dough to the prepared baking sheet. Use a sharp knife or bread lame to score a star or sunburst pattern in the center of the loaf.

Step 7

Cover the bread loosely with a kitchen towel and set aside to rise in a warm spot, for an hour.

Step 8

About 10 minutes before the bread is done rising, position a rack on the lowest rung in the oven and preheat the oven to 400 degrees Fahrenheit/205 degrees Celsius.

Step 9

After an hour, the loaf should have doubled in height. Place the loaf in the preheated oven and bake 30 minutes or until the loaf sounds hollow when you rap it with your knuckles.

Step 10

Cool the bread on a rack, cut into wedges and serve.