Pain Juif à l'Anis - Algerian Anise Bread
- 2 tsp. Dry Yeast
- 1 1/2 Tbls. Sugar
- 3/4 Cup Warm water
- 3 1/3 Cups flour
- 1 1/2 tsp. Salt
- 1 Egg
- 2 Tbls. Oil
- 2 Tbls. Aniseed
- 1 Egg yolk to glaze
Dissolve yeast and 1/2 teaspoon of sugar in 1/2 cup warm water. Add a cup of flour and stir until smooth. Leave this batter/sponge for 30 minutes, until doubled in bulk.
Put remaining flour in large bowl and add rest of the ingredients except egg yolk and mix well. Add risen batter/sponge. Work in and add enough warm water to make soft dough that holds together in a ball.
Knead for 10 minutes, until soft and elastic. Pour 1/2 teaspoon of oil in bowl and roll dough around to cover it all over. Cover bowl and leave in warm place for 90 minutes or until doubled in bulk.
Punch down dough and divide into 6 balls. Place on baking sheet evenly spaced on parchment paper.
Leave covered with a cloth for 30 minutes, allowing dough to rise again.
Brush tops with egg yolk mixed with 1 teaspoon of water and bake in preheated 400°F (200°C) oven for 30-40 minutes, until browned on top. Tap on roll - if it sounds hollow, it is done. Cool on rack.