Rustic Moroccan Loaves
This simple no-knead bread is so easy, you could make it every day. It’s great for scooping or dipping; just break off a chunk and dig in.
Recipe information
Yield
makes 2 round 7-inch loaves
Ingredients
Preparation
Step 1
Combine the warm water, agave nectar, and yeast in the bowl of a stand mixer fitted with the paddle attachment (not bread hook). Use a wooden spoon or whisk to mix well. Make sure the yeast is completely dissolved.
Step 2
Whisk together the flour mix, xanthan gum, and salt. Add to the yeast mixture in two batches, mixing on medium speed, until the dough is fully combined, about 1 minute.
Step 3
Dust a baking sheet liberally with flour mix, flour your hands, and divide the dough into two balls. Place the balls on the baking sheet and shape them into two 5-inch dome-shaped loaves.
Step 4
Brush the tops with 1 tablespoon of the olive oil using a pastry brush. Cover with a light dish towel or plastic wrap (but don’t wrap it tightly, or you’ll inhibit the rise) and let rise in a warm place (85°F) free from drafts. I like to place it in an unheated oven with a pan of hot water placed on the bottom of the oven. If it’s a warm day, this won’t be necessary. The top of the fridge is good, too. Let rise for 1 hour, or until you can push a finger in to one knuckle deep and the indent remains.
Step 5
In the last 20 minutes of your rise, preheat the oven to 350°F. (Remove the bread and pan of water if the loaves are rising in the oven and let them finish their rise somewhere else.)
Step 6
Uncover the loaves and use a sharp knife to cut a 1/2-inch deep cross in the top of each loaf. Brush the loaves with the remaining 1 tablespoon olive oil and bake for 15 minutes. Remove from the oven and brush the tops of the loaves with water. Return to the oven and bake for 15 minutes longer, or until the bread sounds hollow when rapped on the bottom. It will not brown, so don’t use that as your judge. Let cool slightly on cooling racks. Break apart or slice with a serrated knife.
