Morrocan Anise Bread - Khboz - pareve

1 package (2-1/2 teaspoons) active dry yeast
or 1 (0.6-ounce) cake fresh yeast
1-1/3 cups warm water (105 to 110 degrees for dry yeast,
80 to 85 degrees for fresh yeast)
1 teaspoon sugar or honey
1 tablespoon vegetable oil
2 to 3 teaspoons anise seeds
2 teaspoons table salt or 4 teaspoons kosher salt
About 4 cups unbleached all-purpose flour
1 egg white beaten with 1 teaspoon water
3 tablespoons 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 together.

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 in the refrigerator overnight.

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 rise at room temperature until double in bulk, about 1 hour.

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.

Variation:

Whole-Wheat Khboz: Substitute 1 cup whole-wheat flour for an  equal amount of white flour.

Source: "The World of Jewish Cooking" Gil Marks