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Moroccan Bread (Panizikos)
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This bread is often made as round rolls but can be made into any shape you like – twists, rings, somewhat flattened, etc. They are best eaten fresh and warm (okay – that’s true for most bread).

Serves: 3-4 dozen

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Sephardic Parve Side Dish

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8 cups all purpose flour
1/2 cup sugar
1/2 cup vegetable oil
2 packages fresh yeast cakes
1 tsp salt
2 eggs
2 cups very warm water


  1. Crumble yeast in large bowl and add sugar, oil, salt and 1 egg. Mix well until yeast is dissolved.
  2. Add 2 cups of the warm water to the egg mixture and continue mixing. Add flour 1 cup at a time mixing thoroughly between cups.
  3. Knead dough on lightly floured surface until it is smooth and easily handled without being sticky (add flour if required).
  4. Form dough into a large ball and let rest, covered, in lightly oiled bowl (or use cooking spray). Knead dough ball after 1 hour, then let rest for additional hour (2 total).
  5. Form the dough ball into smaller dough balls about 2-3 inches diameter.
  6. Place on cookie sheet and let sit for about 20 minutes.
  7. Brush with egg wash (use remaining egg) and sprinkle with a topping of your choice (poppy seeds, sesame seeds, or get creative).
  8. Bake for 12 minutes at 400 degrees (F) or until a nice golden brown.

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