Ingredients: 1 tsp. sugar 1/4 cup 1/4 packet active dry yeast 1/2 cup milk 3 1/2 cups unbleached flour 1 tsp. salt 3/4 cup Crushed fennel seeds 3 tsp. sesame seeds Directions:1. In large bowl, stir sugar into water. Sprinkle in yeast; stir slightly and set in a warm place until yeast is bubbly, about 10 minutes. Add milk. 2. In medium bowl, mix flours with salt. In 3 to 4 batches, stir flour into yeast mixture. Add lukewarm water gradually, as you may need more or less. Stir until dough forms stiff ball. Knead dough on lightly floured surface until smooth and elastic, 8 to 10 minutes. 3. Sprinkle in fennel seeds and sesame seeds during last minute of kneading. 4. Divide dough equally. In lightly oiled mixing bowl, form dough into ball by rolling against sides of bowl. Repeat with remaining dough. Sprinkle small amount of cornmeal on baking sheet; flatten balls slightly on sheet. Cover dough with plastic wrap anode. If you don`t have a warm place, put the baking sheet on top of a large bowl filled part way with warm water. Leave it one hour. Preheat the oven at 450. Baked in the oven for 20 minutes. |