Source: "The World of Jewish Cooking"
Gil Marks
The name of this bread is in Ladino, the language of
Sephardic Jews which is a combination of Spanish and Hebrew and
written using the Hebrew alphabet. It is traditionally served on Rosh
Hashanah -- the rounded shape representing the cycle of the year --
but is also enjoyed by many Moroccans on the Sabbath. Almonds and rose
water are sometimes added for Shavuot and Sukkot.
- 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. |
|
Aharon's Jewish Books and Judaica
600 South Holly Street Suite 103
Denver, Colorado 80246
303-322-7345
800-830-8660
Map to Aharon's Jewish Books and Judaica
Store Hours
Monday
through Thursday 9 AM to 6 PM
Friday 9 AM to 2 PM
Sunday 9 AM to 4 PM |