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Moroccan Challah


2 rounded teaspoons yeast
2 cups warm water
¼ cup sugar
2 eggs
¼ cup oil
1 teaspoon salt
1 tablespoon anise seeds
6 cups bread flour

Place yeast in bowl and cover with warm water. Sprinkle in sugar. Allow yeast to proof – 5 to 10 minutes. Whisk in eggs and oil. Stir in anise and salt. Add 2 cups flour and mix well. Continue adding flour. Knead until dough is smooth and elastic (no longer sticky). Drizzle with oil and roll to moisten. Cover with a damp towel and allow to rise until doubled, about 2 hours. Punch down and divide into 4 pieces. Grease pans and shape into 4 braided loaves. Place in pans, cover, and allow to rise for another hour. Preheat oven to 350 degrees. Bake for 30 minutes – until bread is golden and sounds hollow when tapped.