This Moroccan challah is called pain petri(kneaded bread) because the women who made it traditionally spenta lot of time kneading the dough to achieve a smooth, light loaf.
Recipe: Pain Petri
2 (1/4-ounce) packages active dry yeastor 5 teaspoons
In a small bowl, combine yeast and warmwater; let stand for 5 minutes.
Place flour in a large bowl. Make a wellin the center and add sugar, eggs, oil, sesame seed, anise seed,and the yeast mixture. Stir in up to 3 cups warm water and kneadto make a soft dough.
Form the dough into a ball and place ina greased bowl, turning to coat the top. Cover and let rise ina warm place for 30 to 40 minutes, or until doubled in bulk.
Punch down the dough and knead briefly.Divide the dough into 5 pieces and shape into round loaves. Placeon a greased baking sheet. Cover and let rise about 1 hour.
Combine egg yolk and oil. Brush over theloaves.
Bake at 400°F (205°C) until goldenbrown, about 50 minutes.
1 cup warm water
6 cups all-purpose flour
1/2 cup granulated sugar
3 large eggs
1/2 cup vegetable oil
1 tablespoon sesame seed
1 tablespoon anise seed
3 cups warm water
1 large egg yolk
1 tablespoon vegetable oil
Makes 5 loaves.
Recette marocaine : Lgorss (pain brioche) / brioche bread : moroccan recipeIf the Pain Petri recipe was useful and interesting, you can share it with your friends or leave a comment.
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