Moroccan lemon anise bread

Anise seeds are often found in Moroccans baked goods such as in this bread recipe.

1. Stir sugar into warm water until dissolved. Sprinkle the yeast on top of the water then set aside until foamy, about 5 minutes, at that moment, add the oil and lemon extract to the yeast mixture.
2. Transfer the yeast mixture to a large mixing bowl. Mix in lemon zest, flour, anise seeds and salt until thoroughly combined.
3. Knead the dough on a lightly floured surface until smooth, about 5 minutes, then allow to rest for other 5 minutes.
4. Grease a bowl with olive oil and place the dough in, turning to coat with oil on all sides. Cover with a kitchen towel and allow to rise in a warm place until the dough doubles in size, about 60-70 minutes.
5. Preheat the oven to 375°F. Grease a baking sheet with oil and sprinkle cornmeal on top.
6. Punch down the dough. Give it a disk shape then let rest for 10 minutes.
7. Brush the bread with the egg white and sprinkle with sesame seeds.
8. Transfer to the baking sheet and bake for 30 minutes or until golden brown.
9. Remove from the oven and transfer to a wire rack to cool.