Khobz Ramadan -- Bread With Dates (lebanon-- Middle East)

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 ounces dates, pitted
• 1/2 lb unsalted butter, room temperature, divided
• 1 1/2 teaspoons active dry yeast
• 1/2 cup warm water, divided
• 3 1/2 cups all-purpose flour
• 1 tablespoon sesame seeds
• 1 teaspoon anise seed
• 1 egg yolk, beaten

Recipe

• 1 put dates in a food processor & process until coarsely chopped, then add 4 tablespoons butter & continue processing until there is a smooth paste.
• 2 divide into 4 equal parts, then cover with plastic wrap & refrigerate.
• 3 stir yeast into 1/4 cup of the warm water & set aside for 10 minutes in a warm place.
• 4 in a large mixing bowl, whisk together the flour, seeds & rest of the butter, working the butter into the flour with your hands.
• 5 add yeast water & 1/4 cup of the warm water & knead until the dough is supple & firm.
• 6 divide dough into 4 equal parts, roll into balls & let rest for 15 minutes.
• 7 line a large baking sheet with parchment paper.
• 8 when dough has rested, roll out each ball of dough into a disk about 7 1/2 inches across & 1/2 inch thick.
• 9 with your hands flatten one portion of the date paste into a smaller disk about 4 1/2 inches across, then lay it in the middle of the dough.
• 10 turn the edges of the dough over the filling & seal the dough, then turn the dough over & lay it on the prepared baking sheet. pat with your hands to make as perfect a circle as you can.
• 11 make the other breads in the same way, then cover with plastic wrap & let rest for another 15 minutes.
• 12 preheat oven to 400 degrees f.
• 13 brush breads with egg yolk & bake 25-30 minutes or until golden, then remove to a wire rack to cool, before serving.