Tuesday, January 19, 2010

Moroccan holiday bread

By each passing week, I am getting more and more confident in baking bread. I baked this moroccan holiday bread last weekend and it came out really good. I actually made it for Monday morning breakfast, but it got over within 1/2 an hour of coming out of oven. I adapted this recipe from Deeba's blog. The original recipe called for 1 1/4 cups all purpose flour and 1/4 cup maize/corn meal. I instead added 1 cup all purpose flour and 1/2 cup maize flour. When I was kneading the flour, it was very sticky, so I added more all purpose flour till the dough came to a kneadable consistency .(around 1/4 to 1/3 cup)I also substituted milk with soy milk. Procedure wise, I changed a bit here and there.

Ingredients to make a loaf of Moroccan Holiday Bread

All Purpose flour: 1 1/4 cups
Maize/Corn meal: 1/2 cup(I used maize flour)
Active dry yeast: 1 tbsp
Lukewarm water: 100 ml      
Soy milk: 100 ml
Sugar: 1 tsp
Salt: 1/2 tsp
Sesame seeds: 2 tbsp(White or both black and white)
Olive oil/Refined oil for oiling the bowl and brushing the bread(optional)

1. In a pan, heat soy milk to scalding and allow it to cool. 2. In a separate large bowl, mix together the flours, salt and the seeds.(keep few seeds for topping) 3. In a bowl combine the water, yeast and sugar and allow it to sit for 5 to 10 minutes. The yeast will become frothy.(If it doesn't, the yeast isn't active and its not worth proceeding any further.) 4. Once soy milk has cooled, add yeast mixture and soy milk to flour mixture and mix well.(Initially I added 1 cup APP flour, but the dough was very sticky and unmaneagable. So I added around 1/4 to 1/3 cup APP flour which brought the dough to the right consistency) 5. Transfer the dough to a kneading surface and knead for 5 to 7 minutes and put into a well-oiled bowl and let rise for 1 hour or till it doubles in size. 6. After 1 hour, punch down and form a loaf and flatten slightly. 7. Place it on an oiled baking sheet(I lined the baking sheet with with butter paper instead of oiling) and allow to rise for 1/2 hour. 8. Preheat oven to 170 degree C(the original recipe called for 200 degree C) 9. Brush the top of the loaf with water, sprinkle seeds on top, & bake for 25 to 30 minutes until it's golden or a tooth pick inserted in the centre comes out clean.( I added water in the baking tray that came with the oven and place the baking sheet with the loaf on it) 10. Remove from oven, brush the top with olive oil and have it warm or once it is cooled down.

We had it with jam and it tasted too good. It was soft and at the same time a bit crunchy, I think because of the maize flour.
This is my entry to Priya's Cooking with seeds-Sesame Seeds event.


  1. The bread looks great...I love seeing the bread rise in the oven... thats a great feeling:)

  2. Looks so moist and yummmm...perfect texture

  3. Perfect bake and nice entry for the event.

  4. Great job Priya. I wish I can overcome my yeast fear very soon.

  5. The bread looks so soft and Yummy!!!I got to try this...

  6. Looks delish!! Very new to me!

  7. WOw beautiful bread Priya...i have tried them some months back...Thanks a lot for sending to CWS..

  8. this is so beautiful!! n those sesame seeds r giving it such a rich look..Loved it

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  10. nothing is more great than homemade bread..yours looks too good

  11. Hi,Hope you got my mail regarding parsley in Blore.Love the bread.Had seen and bookmarked the same at Deeba's.Its time I baked it.

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