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Anise Bread

Wedges of this absorbent bread are great with salads or to soak up the delicious sauce
from a tagine (a Moroccan main course made with a highly-seasoned sauce).


2 cups lukewarm water
1/4 tsp honey
1 pkg active dry yeast
3 1/2 cups bread flour
1 cup whole wheat flour
1/2 tsp salt
1 Tbsp anise seeds
1 tsp sesame seeds
2 to 3 Tbsp vegetable oil
3 Tbsp cornmeal

Combine 1/4 cup lukewarm and the honey.  Mix in yeast and let rest for fifteen
minutes.  In a large mixing bowl, combine flours, salt and seeds.  Add yeast mixture and
enough lukewarm water (about 1 1/2 cups) to form a stiff dough.  Turn dough out onto
a slightly floured surfaced and knead until dough is smooth and elastic, about 15
minutes.  Add a small amount of flour if neccesary to prevent sticking.  (If using an
electric mixer with a dough hook, knead 7 to 8 minutes on low speed.)  Form dough
into 2 balls and let stand for 5 minutes.  Lightly oil the surface of each ball of dough. 
Flatten each ball into a disk about 5" in diameter. Sprinkle baking sheet with cornmeal
and place both loaves on sheet.  Cover loosely with a damp towel and let rise for about 2
hours.  (To see if dough has fully risen, gently poke dough with finger.  If the dough
does not spring back, it is ready for baking.) Preheat oven to 400F.  Prick each loaf deeply
with a fork 2 or 3 times.  Place baking sheet on center rack of oven and bake for 12
minutes.  Lower oven heat to 300F and bake until bread sounds hollow when tapped,
about 30 to 40 minutes more.  Remove loaves to a rack and let cool before cutting into
wedges.

Per serving:  182 cal, 6 g prot, 103 mg sod, 33 g carb, 3 g fat, 0 mg chol, 16 mg calcium

Hint:  Since flours differ in their ability to absorb moisture, it is difficult to give the exact
amount of water.  If the dough is too sticky, add a bit more flour; if too stiff, add a small
amount of water.






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