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Moroccan Style Bread

By Yvette Drinkwater

Preparation : 5 min Resting : 1 hr
Cooking : 20 min Equipment : Oven
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Serves 8-12 :
300 g plain flour
200 g wholemeal flour
12 g dried yeast
5 g bread improver
300 ml water
1 tbs honey
1 olive oil
1 tbs sesame seeds
1 pinch of salt
1Place yeast and honey into water and stir gently. Leave to activate for 5 minutes.
2Place both flours, bread improver and salt into the stainless steel bowl. Add yeast mixture. Select Bake then BREAD/BRIOCHE program.
3Run for the first minute then scrape down as required. Restart for second minute.
4Divide the mixture into two. Roll out until the size of a salad plate. To prove, place on floured baking trays and cover with tea towels for 1 hour.
5Preheat oven to 200 C. Do not punch out gas or re-knead. Brush with olive oil and sprinkle with sesame seeds.
6Bake for 20 minutes or until golden. You can test the bread is ready by lightly tapping the base. It should sound hollow.
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Chef’s tip

Serve with Moroccan Lamb Caaserole


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