MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
       Title: Moroccan Anise Bread
  Categories: Moroccan, Breads
       Yield: 2 Loaves
       1 tb Active dry yeast
   1 1/3 c  Warm water
       1 ts Sugar or honey
       1 tb Vegetable oil
   2 1/2 ts Anise seeds
       2 ts Table salt or
       4 ts Kosher[ing] salt
       4 c  Unbleached all-purpose flour
       1 ea Egg white beaten with
       1 ts Water
       3 tb Sesame seeds
   1. Dissolve the yeast in 1/4 cup of the water. Add the sugar or honey
   and let stand until foamy, 5 to 10 minutes.
   2. Add the remaining water, oil, anise, salt, and 2 cups of the flour.
   Gradually stir in the remaining flour until the mixture holds
   3. On a lightly floured surface, knead the dough until smooth and
   elastic, about 10 minutes. Place in a greased bowl, turning to coat.
   Cover loosely with a towel or plastic wrap and let rise at room
   temperature until double in bulk, about 1-1/2 hours, or
   4. Punch down the dough and divide in half. Shape each piece into a
   ball, cover, and let rest for about 10 minutes.
   5. Sprinkle a large baking sheet with cornmeal or fine semolina or
   grease the baking sheet. Flatten each dough ball into a 6-inch round.
   Some cooks flute the outer edge, others leave it plain. Place the
   rounds on the prepared baking sheet, cover, and let
   6. Preheat the oven to 375 degrees.
   7. Prick the dough around the sides with the tines of a fork or a
   toothpick. Brush the tops of the loaves with the egg white and lightly
   sprinkle with the sesame seeds.
   8. Bake until golden brown and hollow-sounding when tapped, about 30
   minutes. Transfer to a wire rack to cool.