Coca dels raiers from Coll de Nargó

Ingredients

• 1 kg of pre-risen dough (starter)
• 10 eggs
• 1 liter of milk
• 1 kilogram of sugar
• 100 g of bacon
• 1 tablespoon of green anise seeds (matafaluga)
• One small glass of anise liqueur
• A pinch of salt
• 500 ml of water

This typical Coll de Nargó coca was carried downstream by the rafts, the floating platforms used to transport timber along the river: it was dense, and therefore kept well and provided good nourishment.

Preheat the oven to 180 °C. Mix the bread dough with the eggs, milk, sugar, bacon, anise seeds, anise liqueur, salt, and water.

Work the dough thoroughly until it is well combined.

Without allowing the dough to rest, immediately form long, flat loaves on greased baking sheets.

Bake for approximately 40 minutes, or until they are nicely golden brown.