Name: Moroccan Anise Bread
Ingredients: 1 tb Active dry yeast; 1 1/3 c Warm water; 1 ts Sugar or honey; 1 tb Vegetable oil; 2 1/2 ts Anise seeds; 2 ts Table salt or; 4 ts Kosher[ing] salt; 4 c Unbleached all-purpose flour; 1 Egg white beaten with; 1 ts Water; 3 tb Sesame seeds

Scripture never tells us to forgive ourselves. When we try to “forgive” ourselves, we are attempting the impossible. Forgiveness assumes an innocent party has been wronged, and it is the job of the person who has been wronged to forgive. The offending party is the one that receives forgiveness. We are the offender; God is the one who has been wronged, since our sin is rebellion against Him. By focusing on forgiving ourselves, we have taken the spotlight off of God and pointed it at us – making it doubly difficult to let go of our sin! He has forgiven us. We must simply receive that forgiveness and rest in it. That means releasing those sins we want to hold on to, refusing to revisit them in our minds, and allowing the truth of our forgiveness to cover us with His peace. Absolution from the Lord is far more powerful than absolution from oneself.

Charles Swindoll

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Eggs	Moroccan	Moroccan, Breads	2	Loaves

INGREDIENTS

1	tb	Active dry yeast
1 1/3	c	Warm water
1	ts	Sugar or honey
1	tb	Vegetable oil
2 1/2	ts	Anise seeds
2	ts	Table salt or
4	ts	Kosher[ing] salt
4	c	Unbleached all-purpose flour
1		Egg white beaten with
1	ts	Water
3	tb	Sesame seeds

INSTRUCTIONS

1. Dissolve the yeast in 1/4 cup of the water. Add the sugar or honey and
let stand until foamy, 5 to 10 minutes.
2. Add the remaining water, oil, anise, salt, and 2 cups of the flour.
Gradually stir in the remaining flour until the mixture holds together.
3. 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
4. Punch down the dough and divide in half. Shape each piece into a ball,
cover, and let rest for about 10 minutes.
5. Sprinkle a large baking sheet with cornmeal or fine semolina or grease
the baking sheet. Flatten each dough ball into a 6-inch round. Some cooks
flute the outer edge, others leave it plain. Place the rounds on the
prepared baking sheet, cover, and let
6. Preheat the oven to 375 degrees.
7. 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.
8. Bake until golden brown and hollow-sounding when tapped, about 30
minutes. Transfer to a wire rack to cool.
Posted to MM-Recipes Digest V4 #167 by valerie@nbnet.nb.ca (valerie) on Jun
30, 1997

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