Semolina Aniseed Bread Recipe

Name: Semolina Aniseed Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons active dry yeast; About 1 1/2 cups lukewarm water; Pinch of sugar; 3 cups fine semolina; 3 1/2 cups unbleached white bread flour; 3/4 cup vegetable or olive oil; 1 teaspoon salt; 2 eggs; 1 1/22 tablespoons green aniseed; 2 tablespoons sesame seeds; 1 egg yolk

Servings: persons

1
Dissolve the yeast in 3/4 cup of the warm water and add a pinch of sugar.
2
Leave for 10 minutes, until it froths.
3
In a large bowl, mix the semolina and flour, add the oil and salt, and mix well.
4
Beat the whole eggs lightly with the aniseed and sesame, and blend into the flour mixture.
5
Add the yeast mixture and work it in well with your hand.
6
Then add the remaining water, working it in gradually, adding just enough to have a ball of dough that holds together.
7
(You may need to add more water, but the dough must not be too wet.)
8
Knead the dough vigorously in the bowl or on a board for 10 minutes, until smooth and elastic.
9
Pour a little oil in the bottom of the bowl and roll the dough in it to grease it all over.
10
Cover the bowl with plastic wrap, and leave in a warm place for 2 hours, until doubled in bulk.
11
Punch the dough down and divide in 2.
12
Knead each piece for a minute and roll into a ball.
13
Flatten each ball into a round about 9 inches in diameter and 3/4 inch thick, and place on baking sheets that have been oiled and lightly dusted with cornmeal or semolina.
14
Brush the tops with egg yolk mixed with 1 tablespoon water.
15
Leave uncovered at room temperature for 3045 minutes to rise again.
16
Bake in a preheated 400F oven for 30 minutes, until it is brown and sounds hollow when you tap the bottom.
17
An Algerian version adds the zest of 1 orange or 2 teaspoons dried ground orange zest.

927

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 tablespoons active dry yeast, About 1 1/2 cups lukewarm water, Pinch of sugar, 3 cups fine semolina, and more.

Yes, Semolina Aniseed Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Semolina Aniseed Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions