Semolina Aniseed Bread
Ingredients
Instructions
- Dissolve the yeast in 3/4 cup of the warm water and add a pinch of sugar.
- Leave for 10 minutes, until it froths.
- In a large bowl, mix the semolina and flour, add the oil and salt, and mix well.
- Beat the whole eggs lightly with the aniseed and sesame, and blend into the flour mixture.
- Add the yeast mixture and work it in well with your hand.
- Then add the remaining water, working it in gradually, adding just enough to have a ball of dough that holds together.
- (You may need to add more water, but the dough must not be too wet.)
- Knead the dough vigorously in the bowl or on a board for 10 minutes, until smooth and elastic.
- Pour a little oil in the bottom of the bowl and roll the dough in it to grease it all over.
- Cover the bowl with plastic wrap, and leave in a warm place for 2 hours, until doubled in bulk.
- Punch the dough down and divide in 2.
- Knead each piece for a minute and roll into a ball.
- Flatten each ball into a round about 9 inches in diameter and 3/4 inch thick, and place on baking sheets that have been oiled and lightly dusted with cornmeal or semolina.
- Brush the tops with egg yolk mixed with 1 tablespoon water.
- Leave uncovered at room temperature for 3045 minutes to rise again.
- Bake in a preheated 400F oven for 30 minutes, until it is brown and sounds hollow when you tap the bottom.
- An Algerian version adds the zest of 1 orange or 2 teaspoons dried ground orange zest.
Nutrition & Diet Analysis (per serving)
617
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).