Sweet Provençal Flatbread with Anise Seeds
In our first book, we covered the classic European baking tradition, and that meant lots and lots of bread from France, a country where I love to eat anything, but especially bread. Sweet Provencal Flatbread with Anise Seeds is a marvelous example of a bread that is so versatile that it can be split to make great sandwiches today, and then dunked, stale, into strong cafe au lait tomorrow morning. You can mix a whole batch with the sugar, orange zest, and anise seeds, or roll a little of those three into a plain dough to make just a pound’s worth (see end of post). Read More