Moroccan anise bread

Yield: 2 Loaves

Measure Ingredient
1 tablespoon Active dry yeast
1⅓ cup Warm water
1 teaspoon Sugar or honey
1 tablespoon Vegetable oil
2½ teaspoon Anise seeds
2 teaspoons Table salt or
4 teaspoons Kosher[ing] salt
4 cups Unbleached all-purpose flour
1 Egg white beaten with
1 teaspoon Water
3 tablespoons Sesame seeds

1. Dissolve the yeast in ¼ cup of the water. Add the sugar or honey and let stand until foamy, 5 to 10 minutes.

2. Add the remaining water, oil, anise, salt, and 2 cups of the flour.

Gradually stir in the remaining flour until the mixture holds together.

3. On a lightly floured surface, knead the dough until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to coat. Cover loosely with a towel or plastic wrap and let rise at room temperature until double in bulk, about 1-½ hours, or

4. Punch down the dough and divide in half. Shape each piece into a ball, cover, and let rest for about 10 minutes.

5. Sprinkle a large baking sheet with cornmeal or fine semolina or grease the baking sheet. Flatten each dough ball into a 6-inch round. Some cooks flute the outer edge, others leave it plain. Place the rounds on the prepared baking sheet, cover, and let 6. Preheat the oven to 375 degrees.

7. Prick the dough around the sides with the tines of a fork or a toothpick. Brush the tops of the loaves with the egg white and lightly sprinkle with the sesame seeds. 8. Bake until golden brown and hollow-sounding when tapped, about 30 minutes. Transfer to a wire rack to cool.

Posted to MM-Recipes Digest V4 #167 by valerie@... (valerie) on Jun 30, 1997

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