Moroccan Bread

This is a Paula Wolfert recipe from The Best Of Food And Wine and it couldn't have been easier to make.

As Danny is still on a bit of an anise/fennel kick I thought these breads might be something he'd really enjoy-he enjoyed baking them anyway. I'll let you know after he gets up from nap if he dug them-I suspect he will.

The loaves need only a single rise and can be ready in a few hours, including cooling.

You Will Need:

2 1/4 teaspoons granulated dry yeast
1/4 teaspoon sugar
1/4 cup warm water
3 1/2 cups bread flour
1 cup coarse ground whole wheat flour
1 tablespoon coarse kosher salt
Warm water-about 1 1/2 cups
1 tablespoon anise seeds
1 teaspoon olive oil
Cornmeal to dust pans

In a small bowl combine the water, sugar and yeast. Stir until dissolved and let proof until foamy-about 5 minutes.

In a large mixing bowl, combine the bread flour, whole wheat flour, and salt.

Slowly add the warm water (you may not need all of it) and work into a stiff dough. Knead until smooth and elastic-about 15 minutes. Knead in the anise seeds.

Divide dough in half, shape into balls and let rest five minutes.

Lightly oil the surface of each ball and flatten into a 5-6 inch disk, about 1 inch thick.

Cover with a damp kitchen towel and let rise in a warm place about two hours or until a finger indentation remains when prodded.

preheat oven to 400 degrees F.

prick each loaf deeply with a fork 6-7 times to release air and place on a cornmeal dusted baking sheet. Bake 12 minutes, then reduce heat to 300 degrees F. and continue baking 40 minutes or longer or until loaves sound hollow. I baked mine to an internal temperature of 200 degrees F.

Cool on racks and cut into wedges when cooled.

Makes two loaves.