for 2 bread

Dough

300 g	zopf flour
¾ tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
30 g	sugar
½ tbsp	aniseed, crushed
2 ¼ dl	water
50 g	butter, cold, cut into pieces

Fougasses

a little	water
1 tsp	aniseed

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the aniseed. Pour in the water, add the butter, knead to form a soft, smooth dough. Cover and leave to rise for approx. 1½ hrs. at room temperature until doubled in size.

Fougasses

Halve the dough. On a lightly floured surface, roll out into ovals approx. 5 mm thick, place both onto a baking tray lined with baking paper. Score the ovals lengthwise down the middle, then score each 3 times diagonally to create the leaf veins. Brush the ovals with a little water, cover and leave to rise again for approx. 30 mins. Brush again with a little water, sprinkle with aniseed.

To bake

Approx. 25 mins. in the centre of an oven preheated to 190 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

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