Pain Juif a l'Anis
pain juif a l'anis
Ingredients
- 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
Instructions
- 1
Dissolve the yeast and 1/2 teaspoon of the sugar in 1/2 cup of warm water.
- 2
Add about a cup of the flour and stir vigorously until smooth.
- 3
Leave this sponge-batter for 30 minutes until doubled in bulk.
- 4
Put the remaining flour in a large bowl, add the rest of the ingredients except the one egg yolk, and mix well.
- 5
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.
- 6
Knead for 10 minutes until very soft and elastic.
- 7
Pour 1/2 tablespoon of oil in the bowl and roll the dough around to grease it all over.
- 8
Cover the bowl with plastic wrap and leave in a warm place for 1 1/2 hours or until doubled in bulk.
- 9
Punch down the dough, divide into 6 balls, and place at a distance from each other on a baking sheet, on parchment paper.
- 10
Leave covered with a cloth for 30 minutes to allow the dough to rise again.
- 11
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.
- 12
Tap the bottom of a roll. If it sounds hollow, it's done.
- 13
Cool on rack.