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Yom Kippur Bread

This traditional Jewish loaf is served immediately after the holy day ends, to break the fast.

ingredients

serves 8
650 g (1 lb) 6 oz) flour
2 packages active dry yeast
225 ml (7 1/2 oz) tepid water
350 g (12 oz) sugar
3 eggs
125 ml (4 fl oz) olive oil
20 g (2 tbsp) anise seeds
15 ml (1 tbsp) vanilla essence
7.5 g (1 1/2 tsp) salt
2 egg yolks

method

1. In a large mixing bowl, combine 200 g (8 oz) of the flour with the yeast, water, and 30 g (2 tbsp) of the sugar.

2. Mix with a whisk into a smooth dough. Sprinkle with 50 g (2 oz) of the flour and cover the bowl with a clean tea-towel. Set aside for 2 1/2 hours.

3. Add the 3 whole eggs, remaining sugar, olive oil, anise seeds, vanilla essence, salt and remaining flour. Mix into an even dough. Knead the dough until stiff on a floured surface.

4. Divide the dough in half and knead each half for an additional 5 minutes. Let the dough rest for 5 minutes.

5. Shape the dough halves into two 25 cm (10 in) loaves and place them on a greased and floured baking sheet.

6. Cover with a clean tea towel and leave for 1 1/2 hours.

7. In a small mixing bowl, beat the egg yolks with 10 ml (2 tsp) of water and brush the mixture over the tops of the loaves.

8. Bake for 30 minutes at 190°C (375°F) Gas 5. Remove and leave them to cool on wire racks.

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