Best 2 Moroccan Anise Bread Recipes

Embark on a culinary journey to the vibrant streets of Morocco with our exploration of the tantalizing "Moroccan Anise Bread". This delectable treat, known locally as "Hrissa Bel Hel", is a symphony of flavors and textures, a true testament to the rich culinary heritage of this North African nation. As we delve into its secrets, you'll discover a fusion of sweet and savory notes, where the aromatic anise takes center stage, harmonizing with the subtle warmth of spices and the comforting embrace of fluffy bread. Prepare to be captivated as we unveil the art of crafting this delightful masterpiece, a perfect accompaniment to your teatime gatherings or as a delightful snack to satisfy your sweet cravings.

Here are our top 2 tried and tested recipes!

MOROCCAN ANISE BREAD

Moroccan Anise Bread image

This is a North African (Moroccan) bread recipe that I found on the recipesource.com website. The recipe makes 2 round loaves.

Provided by Northwestgal

Categories Breads

Time 2h40m

Yield 2 loaves, 12-16 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon active dry yeast
1 1/3 cups warm water
1 teaspoon honey or 1 teaspoon granulated sugar
1 tablespoon vegetable oil
2 1/2 teaspoons anise seeds
2 teaspoons salt
4 cups all-purpose flour, unbleached
1 egg white
3 tablespoons sesame seeds

Steps:

Dissolve the yeast in 1/4 cup of the water. Add the honey (or sugar) and let stand until foamy, about 5 to 10 minutes.
Add the remaining water, oil, anise, salt, and 2 cups of the flour to a large bowl. Gradually stir in the remaining flour until the mixture holds together.
On a lightly floured surface, knead the dough until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to coat. Cover loosely with a towel or plastic wrap and let rise at room temperature until double in bulk, about 1 1/2 hours.
Punch down the dough and divide in half. Shape each piece into a ball, cover, and let rest for about 10 minutes.
Sprinkle a large baking sheet with cornmeal or fine semolina (or you can grease the baking sheet). Flatten each dough ball into a 6-inch round. Some cooks flute the outer edge, others leave it plain; it's your choice. Place the rounds on the prepared baking sheet, cover, and let.
Preheat the oven to 375°F.
Pierce the dough around the sides with the tines of a fork or a toothpick. Beat egg whites with water, and brush the tops of the loaves with the egg white mixture. Then lightly sprinkle the top of the loaf with the sesame seeds.
Bake at 375° until golden brown and hollow-sounding when tapped, about 30 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 182.5, Fat 2.8, SaturatedFat 0.4, Sodium 394.6, Carbohydrate 33.5, Fiber 1.7, Sugar 0.6, Protein 5.5

MOROCCAN ANISE BREAD

Moroccan Anise Bread image

This is a North African (Moroccan) bread recipe that makes 2 round loaves. Anise is a licorice flavoring, so you'll want to keep this in mind when making this bread. Because, although some of the flavoring tempers during baking, the bread will still have a licorice flavor. It's somewhat of a dense bread, perhaps could even be...

Provided by Vickie Parks

Categories Other Breads

Time 2h40m

Number Of Ingredients 9

Ingredients

1 Tbsp active dry yeast
1 1/3 c warm water
1 tsp honey or granulated sugar
1 Tbsp vegetable oil
2 1/2 tsp anise seeds
2 tsp salt
4 c all-purpose flour, unbleached
1 large egg white
3 Tbsp sesame seeds

Steps:

1. Dissolve the yeast in 1/4 cup of the water. Add the honey (or sugar) and let stand until foamy, about 5 to 10 minutes.
2. Add the remaining water, oil, anise, salt, and 2 cups of the flour to a large bowl. Gradually stir in the remaining flour until the mixture holds together.
3. On a lightly floured surface, knead the dough until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to coat. Cover loosely with a towel or plastic wrap and let rise at room temperature until double in bulk, about 1 1/2 hours.
4. Punch down the dough and divide in half. Shape each piece into a ball, cover, and let rest for about 10 minutes.
5. Sprinkle a large baking sheet with cornmeal or fine semolina (or you can grease the baking sheet). Flatten each dough ball into a 6-inch round. Some cooks flute the outer edge, others leave it plain; it's your choice. Place the rounds on the prepared baking sheet, cover, and let.
6. Preheat the oven to 375°F.
7. Pierce the dough around the sides with the tines of a fork or a toothpick. Beat egg whites with water, and brush the tops of the loaves with the egg white mixture. Then lightly sprinkle the top of the loaf with the sesame seeds.
8. Bake at 375° until golden brown and hollow-sounding when tapped, about 30 minutes. Transfer to a wire rack to cool completely.

Tips:

Use fresh anise seeds for the best flavor. If you can't find anise seeds, you can substitute 1 teaspoon of ground anise.
Let the bread dough rise in a warm place until it doubles in size. This will take about 1 hour.
Bake the bread in a preheated oven at 375 degrees Fahrenheit for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
Let the bread cool slightly before slicing and serving.

Conclusion:

Moroccan anise bread is a delicious and easy-to-make bread that is perfect for any occasion. The bread is soft and fluffy with a slightly sweet flavor. The anise seeds add a unique and flavorful touch. This bread is perfect for breakfast, lunch, or dinner. It can also be served as a snack or dessert.

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