*Official name: Republic of Burundi *Motto: "Unité, Travail, Progrès" *Capital: Bijumbura *Official Languages: French, Kirundi *Government: Presidential republic *Area: 10,747 sq mi *Population: (2015 estimate) 11,178,921 *Currency: Burundian Franc (BIF) *Time Zone: CAT *Drives on the: right *International code: BI (data from Wikipedia)
For Burundi, I've made Anise Bread. If you like the flavor of licorice, you will love this bread. A hard crust bread, it has a subtle anise seed flavor. I used mine to make some grilled cheese sandwiches with some fontina cheese. Super tasty.
- 2 teaspoons dry yeast
- 1 1⁄2 tablespoons Sugar
- 3⁄4 cup warm water (or more)
- 3 1/3 cups flour
- 1 1⁄2 teaspoons salt
- 1 egg
- 2 tablespoons Peanut or sunflower oil, plus more to grease the dough
- 2 tablespoons anise seed
- 1 egg yolk to glaze bread
1. Dissolve the yeast and 1⁄2 teaspoon of the sugar in 1⁄2 cup of warm water. Add about 1 cup of the flour and stir vigorously until smooth. Leave this sponge-batter for 30 minutes until doubled in bulk. Put the remaining flour in a large bowl, add the rest of the sugar, water, salt, egg, oil, and anise seeds and mix will. Add the risen sponge.
2. Work it with your hands and add enough warm water to make soft dough that holds together as a ball. Knead for 10 minutes until very soft and elastic. Pour 1⁄2 tablespoon of oil in the bowl and roll the dough around to grease it all over. Cover the bowl with plastic wrap and leave in a warm place for 1 1⁄2 hours or until doubled in bulk.
3. Preheat oven to 390 degrees F. Punch down the dough, divide into 6 balls, and place at a distance from each other on a baking sheet. Leave covered with a cloth for 30 minutes to allow the dough to rise again. Brush the tops with egg yolk mixed with 1 teaspoon of water.
4. Bake for 30 - 40 minutes until browned on top. Tap the bottom of a roll. If it sounds hollow, it's done. Cool on rack.