moroccan honey bread
(2 ratings)
Lightly sweetened with honey, this round loaf is a great accompaniment to a steaming bowl of pumpkin soup or a spicy lamb stew. It's an easy recipe to work with and is easy to knead.
(2 ratings)
yield
8 to 12 (yield: 2 loaves, each cut into 4 or 6 slices)
prep time
1 Hr 30 Min
cook time
15 Min
method
Bake
Ingredients For moroccan honey bread
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1 1/4 cupswarm water
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1 (1/4-oz) pkgactive dry yeast (2 1/3 tsp)
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1 Tbsphoney
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1/2 tspsalt
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2 cupsall-purpose flour
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1 1/2 cupswhole wheat flour
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3 Tbspolive oil
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1 Tbsptoasted sesame seeds
How To Make moroccan honey bread
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1Gently stir 1/2 cup of the warm water into the yeast, honey and salt. Cover and stand for 5 minutes or until bubbles appear on the surface.
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2Sift both flours into a large bowl. Stir 1 Tbsp olive oil, remaining 3/4 cup warm water, and the yeast mixture into the flour, stirring until soft dough forms. Turn dough out onto a lightly floured surface. Knead for 10 minutes or until smooth.
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3Grease 2 standard size baking trays (cookie sheets); set aside.
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4Divide dough in half. Knead dough halves for 1 minute each. Shape each kneaded dough portion into a flat 8- to 9-inch round loaf. Place 1 on each prepared tray. Cover with plastic wrap and stand in a warm place for 1 hour or until doubled in size.
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5Preheat oven to 400°F (200°C).
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6Brush loaves with remaining oil. Sprinkle sesame seeds on top. Bake for 15 to 18 minutes or until golden and cooked through. Serve warm.
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