Moroccan Challah

12 cups flour
½ cup sugar
3 eggs plus 1 yolk
½ cup vegetable oil
1 teaspoon salt
1 tablespoon sesame seeds
1 tablespoon anise seeds
2 packages fresh yeast
3 cups warm water

Place the flour in a huge bowl. Make a well in the center and add to the well sugar, 3 eggs, vegetable oil, salt and sesame and anise seeds. Proof the yeast in 1 cup of the warm water. Then add it to the well.

Gradually work in the flour with the ingredients in the well. Add more water as needed (about 2 cups). When a medium stiff dough is formed, knead on a wooden board for about 20 minutes.

Form the dough into a ball, turn it in a greased bowl to coat the surface, and cover with a towel. Let rise then punch down and knead once more. Divide the dough into 5 pieces. Either shape each into a round ball, or make a long piece of it and twist it into a spiral with the end of the dough at the high point in the center. Cover for about 1 hour and let rise until doubled.

Preheat oven to 400. Cover a cookie sheet with aluminum foil.

Move the dough to the cookie sheet; brush with the remaining egg yolk and a tablespoon of oil and bake for 35 to 45 minutes.