Ingredients

1 tablespoon active dry yeast
1 ⅓ cups water, warm
1 teaspoon sugar or honey
1 tablespoon vegetable oil
2 ½ teaspoons anise seeds
2 teaspoons table salt or 4 teaspoons kosher salt
4 cups unbleached all-purpose flour
1 egg white, beaten
1 teaspoon water
3 tablespoons sesame seeds

Details

Serves: 2

 

Method

Dissolve the yeast in ¼ cup of the water. Add the sugar or honey and let stand until foamy, 5 to 10 minutes. Add the remaining water, oil, anise, salt and 2 cups of the flour. Gradually stir in the remaining flour until the mixture holds together.

On 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- ½ hours. Punch down the dough and divide in half. Shape each piece into a ball, cover and let rest for about 10 minutes.

Sprinkle a large baking sheet with cornmeal or fine semolina or grease the baking sheet. Flatten each dough ball into a 6-inch round. Some cooks flute the outer edge, others leave it plain. Place the rounds on the prepared baking sheet, cover and let it rest.

Preheat the oven to 375 degrees. Prick the dough around the sides with a fork or a toothpick. Brush the tops of the loaves with the egg white and lightly sprinkle with the sesame seeds.

Bake until golden brown and hollow-sounding when tapped, about 30 minutes. Transfer to a wire rack to cool.