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Moroccan Bread (Ksra)
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Instructions
  1. The old tradition of baking bread on communal ovens is still very much alive in the souks of Fez, Morocco. Everyday, at about lunchtime, young girls and boys stream past carrying wooden trays on their heads, or in their arms, on which are two or more loaves on their way to the local oven -- every souk has its own oven. The recipe below comes from a small cafe in Casablanca, where the bread is particularly delicious.
  2. Ingredients: 350g wholewheat flour 1 sachet easy blend dried yeast 1 teaspoon sea salt 1 teaspoon aniseed 1 1/2 teaspoons sesame seeds, toasted
  3. Directions: Put the flour into a shallow mixing bowl. Add the yeast, salt, aniseed and sesame seeds. Gradually pour in 200ml tepid water, mixing with your hands. Knead energetically for about 10 minutes or until you have a firm, elastic dough. Roll the dough into a ball and flatten it with your floured hand until you have a round about 20cm/8 in wide and 2cm/3/4 thick. Place on a floured baking sheet and cover with a clean cloth. Leave to rise in a warm place for about 1 1/2 hours. Bake in a preheated oven at 200 C for 45-50 minutes or until the bread sounds hollow when tapped on the base. Leave the bread to cool slightly on a rack, then serve warm (when the bread is at its best), or leave to cool completely. This bread will freeze very well, but don't refrigerate it as the texture will change and it won't be good to eat.
Recipe Notes

Source: Old CookShare. Recipe ID: 1996

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