Anise Bread – African Recipes

Recipe ingredients and directions:

Pain Juif a l’Anis

Algerian Anise Bread

2 teaspoons dry yeast

1 1/2 tablespoons sugar

about 3/4 cup warm water (or more)

3 1/3 cups flour

1 1/2 teaspoons salt

1 egg

2 tablespoons peanut or sunflower oil, plus more to grease the dough

2 tablespoons anise seed

1 egg yolk to glaze bread

Dissolve the yeast and 1/2 teaspoon of the sugar inn 1/2 cup of

warm water. Add about a cup of the flour and stir vigorously til

smooth. Leave this sponge-batter for 30 minutes until doubled in

bulk.

Put the remaining flour in a large bowl, add the rest of the

ingredients except the one egg yolk, and mix will. Add the risen

sponge. Work it with your hands and add enough warm water to make

a soft dough that holds together as a ball. Knead for 10 minutes

until very soft and elastic. Pour 1/2 tablespoon of oil in the

bowl and roll the dough around to grease it all over. Cover the

bowl with plastic wrap and leave in a warm place for 1 1/2 hours

or until doubled in bulk.

Punch down the dough, divide into 6 balls, and place at a distance

form each other on a baking sheet, on parchment paper. Leave

covered with a cloth for 30 minutes to allow the dough to rise

again. Brush the tops with egg yolk mixed with 1 teaspoon of water

and bake in a preheated 400 F oven for 30 – 40 minutes until browned

on top. Tap the bottom of a roll. If it sounds hollow, it’s done.

Cool on rack.

Category: African Recipes