Bread with sesame and anise
Votes: 1
Time: 2 hours 30 minutes
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Nutritional value per serving:
Serving size: 1 of 8
Calories 229, total fat 9 G., saturated fats 3 G., proteins 5 G., carbohydrates 31 G., fiber 2 G., cholesterol 8 mg, sodium 348 mg, sugar 2 G.
Serving size: 1 of 8
Calories 229, total fat 9 G., saturated fats 3 G., proteins 5 G., carbohydrates 31 G., fiber 2 G., cholesterol 8 mg, sodium 348 mg, sugar 2 G.
This simple bread is easy to make with store-bought pizza dough (you can also use homemade dough). But what makes it special is the addition of a pinch of anise seeds, a few sesame seeds, and orange blossom water to the dough. If you don't have orange blossom water, substitute with a mixture of grated lemon and orange zest (proportions are given below). The bread turns out very flavorful, fluffy, and has a delicious crust on the outside.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g ready pizza dough room temperature, tear into pieces
- 2 tbsp extra-virgin olive oil + extra for greasing the parchment
- 2 tablespoons unsalted butter, melted
- 1 tbsp. sugar
- 2 tablespoons sesame seeds
- 1 teaspoon anise seeds
- 1 tbsp orange blossom water (or 1/4 tsp each grated lemon and orange zest)
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Recipes with similar ingredients: yeast dough, butter, sugar, sesame, Anise seeds, orange blossom water, lemon zest, Orange zest
Cooking the dish according to the recipe:
- Combine the pizza dough, olive oil, melted butter, sugar, sesame seeds, anise seeds, and orange blossom water in a food processor; pulse until incorporated and the dough gathers around the blade. Line a baking sheet with parchment paper and lightly grease the parchment. Form the dough into a ball and transfer it to the parchment to form a 6-inch (15-cm) disc. Cover with a large bowl and let rise in a warm place until the dough forms a fluffy, flat circle, 1 1/2 to 2 hours.
- Place the inverted baking sheet in the oven and preheat the oven to 200°C (400°F). Remove the bowl from the dough; place the baking sheet with the dough on the hot baking sheet in the oven and bake until golden brown, about 15 minutes. Reduce the oven temperature to 150°C (300°F) and continue baking until the bread sounds hollow when tapped, another 15-20 minutes. Let cool slightly and slice.
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