Bread. It’s my very favourite food group. Nestled in closely beside cheese… If I had to pick one meal to eat forever, it’d be crispy sourdough with baked Camembert ♥ Yet it’s not something I seem able to master. Be that due to my exceptionally short attention span, or my excuse of having hands too small to successfully knead…
Either way – I am lucky that Matt has recently taken an interest in bread making. After a long period of successfully making flat breads to accompany almost every meal, he ventured into a bread of another kind.
Moroccan Bread
This bread is wonderfully fragrant and has a delicate sweetness. The texture is somewhere between focaccia and naan bread, and I am guessing that’s due to a use of milk instead of water. Perfect with Moroccan tagines, humous or by themselves. Carby comfort food in it’s finest form! Enjoy warm, either straight from the oven or reheated to maximise enjoyment.
Adapted from a recipe in Moro: The Cookbook
Serves 4
1 hr, 5 Prep Time
20 minCook Time
1 hr, 25 Total Time
Save RecipeIngredients
- 300g White Bread Flour
- 1tsp Fennel Seeds
- Pinch of Salt
- 1/2tsp dried yeast dissolved in 1tbsp Warm Water
- 3/4tsp Golden Syrup ( It should be honey but we ran out and it was a tasty change! )
- 225ml Whole Milk
- A little Oil ( I used Broighter Gold Lemon Rapeseed Oil )
- 1 Egg Yolk for glaze.
Method
- Combine flour, fennel seeds and salt in a large bowl, closely followed by yeast mix & syrup.
- Slowly add milk, mixing as you go.
- Once all milk is added, transfer to a floured surface and gently knead for approx 5minutes. I will stay a little stickier than most bread dough, but you are looking for a soft, elastic consistency.
- Cover with a tea towel and leave for roughly 1hour, or until the dough has doubled in size.
- Preheat oven to 200°C ( fan )
- Gently divide the dough into four and roll into balls, before lightly rolling into rough circles approx 1.5cm thick.
- Pinch the top of each round 12 or so times - until they resemble little hedgehogs! This restricts the rise.
- Place on an oiled baking tray, brush the top with egg glaze and bake for 15/20 minutes.
- Finished rolls will be golden in colour and hollow to the tap.
Matt has made these three times now, and each time has been a success. If the fat breads are anything to go by, these Moroccan breads are going to feature rather heavily in my next few months. We just need to pick something else to master next! Well when I say we…
Have you mastered any interesting kinds of bread? I’d love to hear about your adventures in dough!
