Imagine sinking your teeth into a warm, golden-crusted bread that tells a story of ancient culinary traditions and exotic flavors. This Moroccan Pan de Casa isn't just a bread—it's a journey through taste and texture that will transform your kitchen into a vibrant Moroccan marketplace. With its soft, pillowy interior and perfectly crisp exterior, this artisan loaf promises to elevate your baking skills and tantalize your taste buds like never before.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Moroccan
Serves: 1 loaf
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet active dry yeast
- 1 1/4 cups warm water
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, combine the warm water (around 110°F) with the active dry yeast and sugar. Let the mixture sit for 5-7 minutes until it becomes frothy and activated, indicating the yeast is alive and working.
- In a separate large mixing bowl, sift together the all-purpose flour and salt, creating a well in the center of the dry ingredients.
- Pour the activated yeast mixture and olive oil into the center of the flour well. Using a wooden spoon or clean hands, gradually mix the ingredients until a soft, slightly sticky dough forms.
- Transfer the dough onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth, elastic, and no longer stick to your hands.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for approximately 1 hour or until the dough doubles in size.
- After the first rise, punch down the dough gently to release air bubbles. Shape the dough into a round loaf on a baking sheet lined with parchment paper.
- Cover the shaped loaf and let it rise again for 30-45 minutes until it becomes puffy and increases in volume.
- Preheat the oven to 425°F (220°C). If desired, make a few shallow diagonal slashes on top of the loaf with a sharp knife to allow steam to escape.
- Bake the bread in the preheated oven for 35-45 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let the bread cool on a wire rack for at least 30 minutes before slicing to allow the internal structure to set properly.
Tips
- Water Temperature is Crucial: Ensure your water is precisely between 105-110°F when activating the yeast. Too hot, and you'll kill the yeast; too cool, and it won't activate properly.
- Kneading Technique Matters: When kneading, use the heel of your hand to push and fold the dough. This develops gluten and creates that perfect, elastic texture.
- Rising Environment: Find a warm, draft-free spot for your dough to rise. A slightly warmed oven (turned off) or near a sunny window works perfectly.
- Don't Rush the Process: Patience is key in bread-making. Allow sufficient time for rising to develop complex flavors and achieve the ideal texture.
- Slash with Confidence: Those diagonal slashes on top aren't just decorative—they help steam escape and create that beautiful, professional-looking crust.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 30g
Protein: 4g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
