K'Sra -- Moroccan Bread (Morocco -- North Africa) - cooking recipe

Ingredients

1 1/2 teaspoons active dry yeast
3/4 cup warm water, divided
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon anise seed
1 1/2 teaspoons sesame seeds

Preparation

In a small container, blend together the yeast & warm water & let set 5-10 minutes.
In a shallow mixing bowl, whisk together the flour, salt, anise seeds & sesame seeds, then gradually pour in the yeast water, stirring to combine well, before adding another 1/2 cup of warm water & blending it into the flour mixture.
Knead for aout 5 minutes, or until the dough is firm & elastic.
With lightly floured hands, roll dough into a ball, before flattening it into a disk about 6 inches wide & 1 inch thick & placing it on a floured baking sheet. Set aside to rise in a warm place for about 1 1/2 hours or until it has doubled in size.
Fifteen minutes before the dough is ready, preheat the oven to 400 degrees F.
Bake bread in the preheated oven 45-50 minutes or until the bread sounds hollow when tapped on the bottom.
Set the loaf on a wire rack to cool slightly, then serve it warm or at room temperature. {Freezes well].