This bread recipe comes for the Lazio region of Italy, and is a bagel style bread made with anise and herbs.
Serves 6 people
Ingredients:
1125g/2.5lbs All-purpose flour
2.5 cups of heated water
3 eggs
1/2 package anise seed (rub between hands to release flavour)
1/2 package dried yeast
1 tbsp Herbs de Provence
1 tbsp sea salt
Method:
Sift flour into a large mixing bowl
Mix yeast with approx 1/4 cup warm water in a cup
Make a ‘well’ in the middle of flour and add salt, eggs, anise, herbs and yeast
Start mixing the ingredients in the ‘well’ in the centre of the flour, then gradually mix in the flour from the sides, slowly adding the heated (warm) water.
Once everything is mixed together, sprinkle some flour onto a wooden board and begin kneading the dough using rolling and punching motions.
The dough should be fairly soft.
Place the dough back into a clean mixing bowl, cover and put in the oven (turned off) to rise for about 3 hours.
Heat the oven to 400F
Boil water in a large pot
Cut off a piece of dough and roll out into a long strip, then flatten
Coil the length of dough into a circle and seal the ends
Boil for 3 minutes in the water.
Repeat with rest of dough until all circles are boiled and ready to bake
Place dough circles on an ovenproof dish and bake for 10 minutes at 400F
Reduce oven temperature to 375F and bake for a further 10 minutes until golden brown
Remove from the oven and sprinkle with sea salt before the dough cools
Eat warm from the oven of when cooled store in plastic bags and freeze, then reheat in the oven when you’re ready to enjoy!
Chef’s Tip: Ciambellas are delicious toasted and add butter and marmelade for breakfast!
