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Moroccan Pan De Casa

kept byzudelmak
recipe byAllRecipes

From The Foods of Israel Today. This is delicious! Very easy to make and tasty! Perfect for when you run out of milk and eggs. I didn’t have the seeds though; so it made a very good and solid sandwich bread. I added more sugar (3-4 tbsp.) and also think it would be great with wheat flour since it was a bit gummy. I found that to make a decent sized loaf I had to divide the dough in half instead of three.

Prep Time: 2 hrs.
Cook Time: 30 mins.
Ready In: 2 hrs. 30 mins.
Serves 18
Yields 3 loaves


1 (1/4 ounce) package yeast
2 tablespoons sugar
1 3/4 cups water
5 cups flour
1 tablespoon salt
1 tablespoon anise seed
1 tablespoon sesame seed



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