Well Christmas is done for another year and New Years is behind us. It’s time to look freshly at the year ahead, take a deep breath and look forward to implementing those new year’s resolutions so resolutely made on New Year’s eve! Good luck. I find this time of year fun tbh, as it gives you a chance to feel excited about new things and the year ahead. This bake was fun, making bread always is, but it was also quite involved. The amount of delicious ingredients that went into it, made it worthwhile though including harissa paste, saffron, onions, feta and olives. Then of course I made the dip which went perfectly with this bread. Here is the recipe for all you budding chefs out there who want to give it a go as a New Year’s treat to yourself and family. http://www.pbs.org/food/recipes/moroccan-plaited-loaf-bessara-dip/
rolled out with topping 
rolled up ready to do a four-strand plait eeek!! 
Bessara dip
Read on if you want to see how I did it…
I put half the flour and all the yeast in a mixing bowl and worked the water in with my hands to make a batter, then left this to rise. After it was puffed and bubbly I added the rest of the flour and salt to make a soft dough. I kneaded this and left it to rise.
I made the filling, chopped onions, splashed in some harissa paste and tomato puree( which I managed to splash all over my top and shorts – straight into the wash!) I sauteed these lightly, then added the saffron liquid. Once the dough had risen I punched it down and divided it into four equal pieces, then rolled it out into lengths.
made the filling while the bread was rising 
splashing about that puree 
Saffron in
After dividing the dough in four, I rolled each piece out to 50cm x 10 cm and laid on all the good stuff. Then rolled each rectangle of dough up into long lengths ready to plait!!! The four stranded variety, mmmmmmm not easy. I tried to follow instructions as best I could, and ended up with a wreath, of sorts. 🙂
Good luck with this! 
Not too bad 
Egg wash for shine
After leaving the wreath to rise for another 45 minutes, I egg washed and baked it in a very hot oven. The finished product was pretty good, despite my attempts at a four-stranded plait!
For the Bessara Dip I couldn’t find a tin of broad beans so used cannellini beans. Into a food processor I put the beans, olive oil, ground cumin, smoked paprika and lemon juice. The result was delicious and as good as any bought humus.
After such a long bake, I sat down to a nice cup of Mangosteen tea, rich in antioxidants and xanthones, and with a raft of health benefits including its ability to prevent stress and reduce aging!!! Just what I needed! 🙂
