Moroccan Anise Bread

Moroccan Anise Bread

2 Servings
1 T active dry yeast
1 1/3 c water,Warm
1 t sugar (or honey)
1 T vegetable oil
2 1/2 t anise seeds
2 t table salt or
4 t kosher[ing] salt
4 c unbleached all-purpose flour
1 egg white with,Beaten
1 t water
3 T sesame seeds
1. Dissolve the yeast in 1/4 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 1-1/2 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.