Moroccan Anise Bread
Anise is a licorice flavoring, so you'll want to keep this in mind when making this bread. Because, although some of the flavoring tempers during baking, the bread will still have a licorice flavor. It's somewhat of a dense bread, perhaps could even be described as heavy, but the sesame seeds add a nice finish to the bread. It's a really good bread though.
- 1 Tbsp
- active dry yeast
- 1 1/3 c
- warm water
- 1 tsp
- honey or granulated sugar
- 1 Tbsp
- vegetable oil
- 2 1/2 tsp
- anise seeds
- 2 tsp
- 4 c
- all-purpose flour, unbleached
- 1 large
- egg white
- 3 Tbsp
- sesame seeds
How to Make Moroccan Anise Bread
- 1Dissolve the yeast in 1/4 cup of the water. Add the honey (or sugar) and let stand until foamy, about 5 to 10 minutes.
- 2Add 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.
- 3On 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.
- 4Punch down the dough and divide in half. Shape each piece into a ball, cover, and let rest for about 10 minutes.
- 5Sprinkle 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.
- 6Preheat the oven to 375°F.
- 7Pierce 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.
- 8Bake at 375° until golden brown and hollow-sounding when tapped, about 30 minutes. Transfer to a wire rack to cool completely.