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1
Mix the yeast with the 1/2 cup warm water and set aside.
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2
Sift the flour, powdered sugar, and salt into a large bowl (preferably wood).
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3
Make an indentation in the center and add the yeast mixture, melted butter, olive oil, orange flower water, and aniseeds.
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4
Slowly stir in 1 1/2 cups of water with a wooden spoon, then knead the dough until it is smooth and satiny, about 10 minutes, adding more water if necessary.
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5
The dough should be quite soft.
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6
Form the dough into a ball and put it back into the bowl.
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7
Cover the bowl with a cloth, and let the dough rise in a warm place for one hour.
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8
Meanwhile, preheat the oven to 375F.
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9
Place parchment paper on two baking sheets.
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10
When the dough has risen, divide it in half and form two balls.
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11
Place one on each baking sheet.
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12
Flatten the balls with your hand.
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13
With a rolling pin, roll each flattened ball into a large circle about 3/4 inch thick.
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14
Using a pastry wheel or sharp knife and starting about an inch to one side of the center, make three diagonal cuts slanting downward.
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15
Make symmetrical cuts on the other side.
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16
Repeat this process with the other loaf.
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17
Gently spread the cuts apart with your fingers to form irregular oval opening about 2 inches wide.
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18
They will close up a bit during cooking.
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19
Using a pastry brush or your fingers, smear half of the egg yolk over the top of each loaf.
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20
Place one loaf in the refrigerator while baking the other.
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21
Bake each loaf on the middle rack of the preheated oven for about 30 minutes, until deep golden.
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22
Five minutes prior to the first loaf being done, remove the second from the refrigerator and let rest before baking.
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23
Cool the loaves on wire racks.
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24
The loaves may be eaten warm or at room temperature.
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25
To store, wrap the cooled loaves in aluminum foil.
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26
They will keep for up to 48 hours at room temperature or frozen for up to one week.
