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Bread, Moroccan (Khboz) (P)
Source: "The World of Jewish Cooking,"
by Gil Marks
Yield: 2 loaves
2-1/2-tsp. package active dry yeast OR 1 0.6-ounce
cake fresh yeast
1-1/3 cups warm water (105-110°F for dry yeast,
80-85°F for fresh yeast)
1 tsp. sugar or honey
1 tbsp. vegetable oil
2-3 tsp. anise seeds
4 tsp. kosher salt
4 cups unbleached all-purpose flour (approximately)
1 Egg white, beaten with 1 tsp. water
3 tbsp. sesame seeds
The World of Jewish Cooking
the yeast in 1/4 cup of the water. Add the sugar
or honey and let stand until foamy, 5 to 10 minutes.
Add the remaining water, oil, anise, salt, and 2
cups of the flour. Gradually stir in the remaining
flour until the mixture holds together.
On a lightly floured surface, knead the dough until
smooth and elastic, about 10 minutes. Place in a
greased bowl, turning to coat. Cover loosely with
a towel or plastic wrap and let rise at room temperature
until double in bulk, about 1-1/2 hours, or in the
Punch down the dough and divide in half. Shape each
piece into a ball, cover, and let rest for about
Sprinkle a large baking sheet with cornmeal or fine
semolina or grease the baking sheet. Flatten each
dough ball into a 6" round. Some cooks flute
the outer edge, others leave it plain. Place the
rounds on the prepared baking sheet, cover, and
let rise at room temperature until double in bulk,
about 1 hour.
Preheat the oven to 375°F.
Prick the dough around the sides with the tines
of a fork or a toothpick. Brush the tops of the
loaves with the Egg white and lightly sprinkle with
the sesame seeds.
Bake until golden brown and hollow-sounding when
tapped, about 30 minutes. Transfer to a wire rack
Whole-Wheat Khboz: Substitute 1 cup whole-wheat
flour for an equal amount of white flour.
Author's note: The name of this bread is in Ladino,
the language of Sephardic Jews which is a combination
of Spanish and Hebrew and written using the Hebrew
alphabet. It is traditionally served on Rosh Hashanah,
the rounded shape representing the cycle of the
year, but is also enjoyed by many Moroccans on the
Sabbath. Almonds and rose water are sometimes added
for Shavuot and Sukkot.