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Moroccan Country Bread


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  • 1 1/2 packages dry yeast (1 Tbs)
  • 2 1/2 C warm water
  • 7 C flour, plus 2 tsp , divided
  • 2 tsp kosher salt
  • 1 tsp olive oil



Step 1

Dissolve yeast in 2 1/2 C warm water in a large bowl. Weigh or lightly spoon flour into dry measuring cups;level with a knife. Stir salt into yeast mixture. Gradually stir in 7 C flour, one C at a time; beat with a mixer at med speed until dough forms a ball. Turn dough out onto a lightly floured surface; shape dough into a 12in log. Divide dough into 3 pieces; shape each piece into a (4in) dome shaped loaf. Place loaves on a baking sheet lightly covered with flour;dust with flour; and lightly coat with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hr or until doubled in size. (gently presss 2 fingers into dough. If indentation remains, dough has risen enough.)
Position oven rack in lower third of oven . Preheat to 350
Uncover loaves, and brush each with 1 tsp olive oil. bake at 350 for 30 min, or until sounds hollow when tapped. Remove from oven and cool on wire rack.

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