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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

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.


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