Email to Andrea Gabriella Kapsaski      

Recipe Categories: kapsaski's HOME PAGEAPPETIZERS CAKESandPIES CASSEROLES COOKIES DESSERTS ETHNIC GREEK MEATS POULTRY VEGETABLES VEGETARIAN

Anise Challah

List of Ingredients




5 cups bread flour
1/2 cup sugar
2 teaspoons rapid rise yeast
1 teaspoon kosher salt
1 tablespoon anise seeds
2 large eggs
2 tablespoons oil
1-1/2 cups warm water
1 egg yolk
4 tablespoons sesame seeds


Recipe



Mix all dry ingredients. Crack eggs into liquid measuring cup. Carefully add just enough canola oil to eggs to equal ½ cup. Add warm water to eggs and oil. Add liquid ingredients to dry ingredients until well combined. Knead until smooth, adding flour 1 tablespoon at a time if the dough becomes sticky. Oil a large mixing bowl. Place dough in bowl, turning once to coat. Cover loosely with a damp towel and allow to rise until doubled, about 2 hours. Punch down and divide into quarters. Form each quarter into a round disc. Grease 2 large cookie sheets. Place the discs on the sheet and cover loosely with towel. Allow to rise another hour. Preheat oven to 350 degrees. Brush each loaf with beaten egg. Using a sharp blade, cut a tic-tac-toe grid on each disc and sprinkle with sesame sees. Bake 30 minutes or until golden. Remove and cool on racks.
A Moroccan variation. Yields 4 loaves.