This is really a lovely bread for any occasion. It's great for breakfast, alone or dressed up with jam and butter. It helps with your morning fix of coffee.
Proof 2 tbs of yeast with 1 ts of sugar in 3 cups of warm water. Let it bubble up a bit.
Add 3 heaping cups of all purpose flour, 1 tbs of anise seeds, 1 tbs of cumin or commonly known as black seeds, and 2 tbs salt.
Knead until it comes together.
You may need to add more flour, as I did, another 1 1/2 cups.
Knead again, until it's very smooth and satiny looking. Then it's ready to rise.
Add 2 tbs olive oil. I love this little dough scraper, I have had it for years! When I bought it I only paid $1.99 + free shipping, looks like it's gone up a bit since then, however so worth it! It works great when you use a mixer to knead dough, especially high hydrated doughs or even by hand after you washed your hands and need to clean up a bit. Scrape everything down and around, making sure to coat the bowl and the dough.
Cover with a towel, or a plastic bag and set in a warm area to double in size. About an hour.
Lightly oil, olive oil of course, two cast iron skillets. I have an 8 inch and a 12 inch.
Divide the dough into portions that will fit each on of your pans. If you don't have cast iron skillets, don't fret! Use baking sheets! =D
Gently push the dough out to fit each skillet.
Cover again, using your trusty plastic shopping bag and let it double.
Preheat your oven to 375 about 15 minutes before the time to bake.
Beat an egg and brush it ontop, makes for a nice color.
Bake until it sounds hollow when tapped, about 40 minutes.
Turn out onto a cooling rack, eat or wait, whichever comes first I suppose.