Nice subtle touch from the anise - a relatively salty bread, though the salt was not overpowering at all, IMHO. Wonderful with Cara's Moroccan Stew and Moroccan Mashed Potatoes (both also from this site). My now 16 yo son especially enjoyed this bread, though I was personally a bit disappointed as I'm sure mine didn't come out quite right. I did not have semolina flour and was in a hurry, so only used bread flour - and the gluten content was therefore higher than the recipe is designed to deal with. As a result, the bread was more firm than I think it would have been otherwise..., I might even call it a tad tough, but it stood up to Cara's Moroccan stew quite stoutly..., perhaps a bit too stoutly. I'll be experimenting with this recipe, using more and less whole wheat until I know how we'll prefer to make it in our home (I need whole wheat for the most part, as white flour tends to lean me hard towards blood sugar issues.....). Thanks for the lovely recipe. Oh! and the photo of the bread was inspiring. My husband in particular enjoyed the designs put onto the bread using just a simple fork. My daughter thought they were rather American Indian in nature, so I'll have to introduce her to the force, power, and beauty of African, geometric art.
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Nice subtle touch from the anise - a relatively salty bread, though the salt was not...