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Pain Petri recipe

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
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

  • 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.

    Makes 5 loaves.

    Recette marocaine : Lgorss (pain brioche) / brioche bread : moroccan recipe

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