Difference between revisions of "Anise Bread"
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warm [[water]]. Add about a cup of the [[flour]] and stir vigorously until smooth. Leave this sponge-batter 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 soft dough that holds together as a ball. Knead for 10 minutes until very soft and elastic. Pour ½ 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 1½ 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 | warm [[water]]. Add about a cup of the [[flour]] and stir vigorously until smooth. Leave this sponge-batter 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 soft dough that holds together as a ball. Knead for 10 minutes until very soft and elastic. Pour ½ 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 1½ 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 | ||
| − | [[Category:Burundian Recipes]] | + | [[Category:Burundian cuisine]] |
| − | [[Category:Burundian Snacks]] | + | [[Category:Recipes Recipes]] |
| + | [[Category:Burundian cuisine]] | ||
| + | [[Category:Snacks Recipes]] | ||
[[Category:Sunflower oil Recipes]] | [[Category:Sunflower oil Recipes]] | ||
[[Category:Anise seed Recipes]] | [[Category:Anise seed Recipes]] | ||
[[Category:Yeast Recipes]] | [[Category:Yeast Recipes]] | ||
Revision as of 16:11, 8 May 2012
Description
Ingredients
- 2 teaspoons dry yeast
- 1½ tablespoons Sugar
- about ¾ cup warm water (or more)
- 3 1/3 cups flour
- 1½ 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
Directions
warm water. Add about a cup of the flour and stir vigorously until smooth. Leave this sponge-batter 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 soft dough that holds together as a ball. Knead for 10 minutes until very soft and elastic. Pour ½ 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 1½ 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
