Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and delicious food and wine await!
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This is the kind of place that makes you feel as though you’ve entered a dream world and also right at home!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
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4 teaspoons active dry yeast1 ¼ cups warm water (110 F)5 cups all-purpose flour3 tablespoons sugarKosher salt1 tablespoon unsalted butter, melted2 tablespoons vegetable oil4 cups water½ cup baking sodaMaldon or flake salt
Dissolve the yeast in warm water and let stand until frothy, 10 minutes.
In a stand mixer, fit with the dough hook, mix the flour, sugar and 1 ½ teaspoons salt. With the machine on medium speed, add the butter and yeast mixture to form into a dough. If the mixture is dry, add water, a tablespoon at a time to form a ball. If it is sticky, add a tablespoon or two of flour. Knead with the dough hook for 5 to 8 minutes.
Add 1 tablespoon of the vegetable oil to a clean large bowl. Remove the ball of dough from the stand mixer and place in the clean bowl with oil. Turn the dough over so it is coated with oil. Cover with plastic and let rise until double in volume, about 1 hour.
Preheat an oven to 450 F. Oil two baking sheets with the remaining vegetable oil.
Place the water in a saucepan and bring to a boil. Add the baking soda and whisk together. Remove from the heat.
Turn the dough onto a lightly floured counter and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. After you have shaped all of the pretzels, dip each pretzel into the hot water solution and let sit for 5 to 10 seconds. Place on paper towels to drain. Place the pretzels on a baking sheet with space between each one. Sprinkle generously with flake salt.
Bake in until browned, 8 to 10 minutes.
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