Moroccan Anise Bread

Recipe by Northwestgal
READY IN: 2hrs 40mins
SERVES: 12-16
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dissolve the yeast in 1/4 cup of the water. Add the honey (or sugar) and let stand until foamy, about 5 to 10 minutes.
  • Add the remaining water, oil, anise, salt, and 2 cups of the flour to a large bowl. Gradually stir in the remaining flour until the mixture holds together.
  • 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.
  • Punch down the dough and divide in half. Shape each piece into a ball, cover, and let rest for about 10 minutes.
  • Sprinkle a large baking sheet with cornmeal or fine semolina (or you can grease the baking sheet). Flatten each dough ball into a 6-inch round. Some cooks flute the outer edge, others leave it plain; it's your choice. Place the rounds on the prepared baking sheet, cover, and let.
  • Preheat the oven to 375°F.
  • Pierce the dough around the sides with the tines of a fork or a toothpick. Beat egg whites with water, and brush the tops of the loaves with the egg white mixture. Then lightly sprinkle the top of the loaf with the sesame seeds.
  • Bake at 375° until golden brown and hollow-sounding when tapped, about 30 minutes. Transfer to a wire rack to cool completely.
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