Sesame Anise Bread Recipes

SESAME CHEDDAR BREAD

Steps:

• In a large bowl, stir yeast into water to soften. Add sugar, butter, salt, eggs, sesame seeds, 2 cups flour and 2 cups cheese. Beat vigorously for two minutes.
• Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
• Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
• Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
• Turn the dough out onto a lightly oiled work surface. With the heel of your hand, flatten the dough to a 15-inch square. Sprinkle with the remaining cheese. Roll up, then knead a few times to marble the cheese throughout the dough. Cover with a tightly woven towel and let rest for 5 minutes.
• Divide dough in half. Shape each half into a loaf and place into well-greased loaf pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
• About 10 minutes before baking, preheat oven to 375 degrees.
• Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees.
• Immediately, remove bread from pans and cool on a rack.

ITALIAN ANISE BREAD

Steps:

• Combine flour, sugar, and anise seed together in a very large bowl; create a well in the center.
• Mix warm water and yeast together in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
• Beat warm milk, eggs, and butter together in a bowl; stir into yeast mixture. Add milk mixture to the well in the flour mixture. Knead flour-milk mixture using your hands until dough and your hands are no longer sticky. Cover dough with a clean cotton cloth and let rise, 8 hours to overnight.
• Grease and flour 6 loaf pans.
• Punch dough down and divide into 6 portions. Mold each portion into a round shape and place each in a prepared pan. Cover pans and let rise for 1 hour more.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until bread is cooked through, 45 to 50 minutes.

SESAME ANISE MELTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
• Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream together the lard and sugar. Stir in the egg and anise seeds. Add dry ingredients, mix well. Put the sesame seeds into a shallow bowl or saucer. Roll dough into 1 inch balls, roll them in the sesame seeds to coat. Place them 1 1/2 inches apart onto the prepared cookie sheets. Flatten the balls slightly using the bottom of a glass.
• Bake for 6 to 9 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Store in an airtight container.

MOROCCAN ANISE BREAD

Steps:

• Dissolve the yeast in 1/4 cup of the water. Add the honey (or sugar) and let stand until foamy, about 5 to 10 minutes.
• Add the remaining water, oil, anise, salt, and 2 cups of the flour to a large bowl. Gradually stir in the remaining flour until the mixture holds together.
• 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.
• Punch down the dough and divide in half. Shape each piece into a ball, cover, and let rest for about 10 minutes.
• Sprinkle a large baking sheet with cornmeal or fine semolina (or you can grease the baking sheet). Flatten each dough ball into a 6-inch round. Some cooks flute the outer edge, others leave it plain; it's your choice. Place the rounds on the prepared baking sheet, cover, and let.
• Preheat the oven to 375°F.
• Pierce the dough around the sides with the tines of a fork or a toothpick. Beat egg whites with water, and brush the tops of the loaves with the egg white mixture. Then lightly sprinkle the top of the loaf with the sesame seeds.
• Bake at 375° until golden brown and hollow-sounding when tapped, about 30 minutes. Transfer to a wire rack to cool completely.

SESAME WHEAT BREAD

Steps:

• In a large bowl, dissolve yeast in water. Add the milk, honey, shortening, salt, egg, sesame seeds, whole wheat flour and 1-1/2 cups all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a stiff dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Brush with butter; sprinkle with sesame seeds if desired. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

EASY GREEK BREAD RINGS WITH SESAME SEEDS (KOULOURIA)

Steps:

• Mix the flours and the salt in the bowl of a stand mixer equipped with a hook. Set aside. Pour the water into a larger glass measuring cup and stir in the yeast and the sugar, until the yeast is dissolved. Let the liquid rest for 5 minutes until the yeast becomes foamy.
• With the motor running, add the liquid ingredients to the dry ingredients and beat on medium speed for about 5 minutes, until it forms a soft, elastic dough. The dough should be easy to handle and it should pull away from the bottom and the sides of the bowl. If the dough is too dry, add a tablespoon of water; if it is too wet, add a tablespoon of flour. Grease the bowl with olive oil, place the dough back into the bowl, cover with plastic wrap, and allow it to rest for one hour, or until it has doubled in size.
• Preheat the oven to 375°F Convection/Fan.
• To make the coating, fill a bowl with about 2 cups of room temperature water. Add the sugar and mix well to dissolve. Put the sesame seeds in a separate, shallow bowl.
• Brush some olive oil on to a clean work surface. Turn out the dough onto the surface, cut it into 10 pieces, and form smooth balls of uniform size.
• Roll each ball by hand in to a long roll (like a sausage). Bring the two edges together to form a circle. Try to make the 10 circles all the same size and shape so they bake evenly.
• 7. Dip each bread ring into the bowl with water and sugar, gently shake off the excess water, and dip the ring (on both sides) into the bowl with the sesame seeds. Place the coated ring on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden. Remove from the oven and place on a rack. Brush gently with some melted butter while they are still hot and serve!

GREEK ANISE LOAF

Steps:

• Soften yeast in warm water. Pour scalded milk over sugar, butter and salt; stir til butter melts. Cool to lukewarm. Stir in flavorings. Add 1 cup of the flour; mix well. Stir in 1 egg and softened yeast; beat well. Add remaining flour ( or a little more or less to make a soft dough.) Turn out on lightly floured surface. Knead til smooth and elastic ( 8 - 10 minutes). Place in lightly greased bowl, turning once. Cover; let rise in a warm place until almost double (about 1 1/4 hours).
• Punch down. Let rise again until almost double (1 hours). Turn out on to lightly floured surface and divide dough into thirds; form in balls. Cover and let rest for 10 minutes.
• Roll each under hands to form strands 16 inches long, tapering ends. Braid loosely without stretching, beginning in the middle, working towards either end. Pinch ends together. Cover; let rise until almost double ( 40 minutes). Combine beaten egg and water; brush over braid; sprinkle with sesame seed.
• Bake at 375* for 25 minutes.