bread

Moroccan bread is baked at horne, usuahly in the morning. it is made from sifted hard wheat flour, more or less white, and on occasions, of extra-fine white flour. It has the advantage of remaining fresh for almost 24 hours. The loaves are round and vary in size frorn one house to another. They are kept away from dust and damp in tbickas

Ingredients for 3 loaves measuring about 20 cm (8”) across:

* 1 kg (2 lbs 3 oz) of flour (accordirig to choice)

* 1 level soupspoonful of salt

* 25g (1 oz) of yeast

* 1 soupspoonful of sesame and green aniseed mixed

* 2 1/2 glasses of tepid water (approx.)

Preparation:

Sift the flour into a “gsáa” or simply straight on to the kitchen table. Add the salt, the yeast mixed with a little water, and a little tepid water, and mix thoroughly lo make a stiff dough. Knead vigorously, breaking the dough several times. Pound the dough with the fists and add a little extra water f it seems too stiff. Do this for 15 to 20 minutes.

When the dough becornes softer, add the spoonful of sesame and green aniseed rubbed on the table with a little water. RolI each bat on the table with a circular movement to give it a cono shape. This should be done with the palms of the hands. Place the cones on a little sprinkled flour and shape 3 bayos into rounds about 2 cm thick (1”). Leave lo riso in a warm place covered with a clean cboth and a blanket kept specially br this purpose.

The loaves need between 1 and 1 1/2 hours to rise. Test by pressing gently with the finger. lf the dough is Sufticiently risen it wilb come back into shape. Prick each bat with a fork in 3 or 4 different places and put in the oven.