PAIN PÉTRI - MOROCCAN HALLAH:
- 3 pounds (12 cups) unbleached flour
- ˝ cup sugar
- 3 eggs plus 1 yolk
- ˝ cup vegetable oil
- 1 teaspoon salt
- 1 tablespoon sesame seeds
- 1 tablespoon anis seeds
- 2 packages fresh yeast
- 3 cups warm water
- Place the flour in a huge bowl.
Make a well in the center and add to the well sugar, 3 eggs,
vegetable oil, salt, and sesame and anise seeds. Proof the yeast
in 1 cup of the warm water. Then add it to the well.
- Using your hands, gradually work
in the flour with the ingredients in the well. Add more water as
needed (about 2 cups). When a medium-stiff dough is formed,
knead on a wooden board for about 20 minutes.
- Form the dough into a ball, turn
it in a greased bowl to coat the surface, and cover with a
towel. Let rise in a warm place for 30-40 minutes or until
doubled in bulk. Punch down and knead once more. Divide the
dough into 5 pieces. Either shape each into a round ball, or
make a long piece of it and twist it into a spiral with the end
of the dough at the high point in the center. Cover for about 1
hour and let rise until doubled.
- Preheat oven to 400 degrees F.
Cover a cookie sheet with aluminum foil.
- Remove the dough to the cookie
sheet; brush with the remaining egg yolk and a tablespoon of oil
and bake for 35 to 45 minutes.