K'sra -- Moroccan Bread (Morocco -- North Africa)

• active dry yeast↗1 1⁄2 teaspoons
• warm water3⁄4 cup

  divided

• all-purpose flour↗2 1⁄2 cups
• salt↗1⁄4 teaspoon
• anise seed1 teaspoon
• sesame seeds↗1 1⁄2 teaspoons

Step-by-step instructions

1. 1

   In a small container, blend together the yeast & warm water & let set 5-10 minutes.

2. 2

   In a shallow mixing bowl, whisk together the flour, salt, anise seeds & sesame seeds, then gradually pour in the yeast water, stirring to combine well, before adding another 1/2 cup of warm water & blending it into the flour mixture.

3. 3

   Knead for aout 5 minutes, or until the dough is firm & elastic.

4. 4

   With lightly floured hands, roll dough into a ball, before flattening it into a disk about 6 inches wide & 1 inch thick & placing it on a floured baking sheet. Set aside to rise in a warm place for about 1 1/2 hours or until it has doubled in size.

5. 5

   Fifteen minutes before the dough is ready, preheat the oven to 400 degrees F.

6. 6

   Bake bread in the preheated oven 45-50 minutes or until the bread sounds hollow when tapped on the bottom.

7. 7

   Set the loaf on a wire rack to cool slightly, then serve it warm or at room temperature. {Freezes well]