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Granny White
Pain Juif a l'Anis
Algerian Anise Bread
2
1
teaspoons dry yeast
1/2 tablespoons sugar
about 3/4 cup warm water (or more)
3
1
1
2
2
1
1/3 cups flour
1/2 teaspoons salt
egg
tablespoons peanut or sunflower oil, plus more to grease the dough
tablespoons anise seed
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 spongeābatter for 30 minutes until doubled in
bulk.
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
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