Pain Juif à l'Anis - Algerian Anise Bread
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 2 minutes
Servings 6 loaves
Ingredients
- 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
Instructions
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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.
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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.
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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.
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Punch down dough and divide into 6 balls. Place on baking sheet evenly spaced on parchment paper.
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Leave covered with a cloth for 30 minutes, allowing dough to rise again.
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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.