Moroccan Anise Bread

Ingredients

• active dry yeast
• warm water
• honey
• vegetable oil
• anise seeds
• salt
• all-purpose flour
• egg white
• sesame seeds

Preparation

1. 1dissolve the yeast in 1 / 4 cup of the water
2. 2add the honey and let stand until foamy , about 5 to 10 minutes
3. 3add the remaining water , oil , anise , salt , and 2 cups of the flour to a large bowl
4. 4gradually stir in the remaining flour until the mixture holds together
5. 5on a lightly floured surface , knead the dough until smooth and elastic , about 10 minutes
6. 6place in a greased bowl , turning to coat
7. 7cover loosely with a towel or plastic wrap and let rise at room temperature until double in bulk , about 1 1 / 2 hours
8. 8punch down the dough and divide in half
9. 9shape each piece into a ball , cover , and let rest for about 10 minutes
10. 10sprinkle a large baking sheet with cornmeal or fine semolina
11. 11flatten each dough ball into a 6-inch round
12. 12some cooks flute the outer edge , others leave it plain
13. 13it's your choice
14. 14place the rounds on the prepared baking sheet , cover , and let
15. 15preheat the oven to 375f
16. 16pierce the dough around the sides with the tines of a fork or a toothpick
17. 17beat egg whites with water , and brush the tops of the loaves with the egg white mixture
18. 18then lightly sprinkle the top of the loaf with the sesame seeds