Anise Bread
This distinctive Anise Bread is different than any savory bread you've ever had. A crisp, brown crust flecked with sesame seeds surrounds a moist interior spiced with anise seeds. And no licorice flavor here; I don't like black licorice and I love this bread!
Servings: 2 (8 by 5-inch) loaves
Calories: 1083kcal
Ingredients
- 1 cup whole milk
- 4 tablespoons salted butter
- 3 tablespoons granulated (white) sugar
- 1 1/4 teaspoons table salt
- .25 ounce active dry yeast
- 1/4 cup warm water
- 3 to 4 cups all-purpose flour divided use
- 1 large egg beaten, divided use
- 1 tablespoon anise seed
- Sesame seeds for sprinkling on top
Instructions
- In a medium saucepan, heat milk and butter over medium-high heat, stirring occasionally, until the butter melts. Stir in sugar and salt. Remove from heat and let cool to no higher than 110 degrees.
- Dissolve the yeast in 1/4 cup warm water (100 to 110 degrees). Let stand for 5 to 10 minutes, until foamy and bubbly on top. (If the mixture doesn’t foam, the yeast may be inactive - start over with fresh yeast.)
- Meanwhile, place the cooled milk mixture in a large mixing bowl. Using the whisk attachment on an electric mixer, blend in 1/2 cup flour. Add 1/2 beaten egg and the anise seed; mix to combine. Stir in the foamy yeast mixture.
- Using a dough hook and keeping machine on speed 2, add just enough flour to blend in, 1/2 cup at a time, to form dough. Beat for 2 additional minutes or until dough clings to the hook and cleans sides of the bowl. Knead an additional 2 minutes on speed 2 or until the dough is smooth and elastic (dough will be sticky).
- Remove dough from bowl and turn out onto a lightly floured surface. Knead a few times by hand to confirm texture is correct (it should feel like your earlobe or a baby’s bottom).
- Transfer dough to a large greased bowl, turning once to coat surface. Cover with a clean dish towel and let rise in a warm place (85 degrees) about 45 to 60 minutes or until doubled in bulk.
- Preheat oven to 350 degrees. Butter two 8-by-4-inch loaf pans.
- Punch down dough and knead briefly to push out additional air. Divide dough in half and shape each half into an oblong loaf that will fill the prepared pans; put in pans. Brush tops with remaining beaten egg and sprinkle with sesame seeds.
- Bake about 35 minutes or until golden brown and loaves sound hollow when tapped on top. Remove from pan and cool completely on a wire rack.
Notes
Note: This recipe was originally published in my cookbook Fresh Tastes.
Nutrition
Calories: 1083kcal | Carbohydrates: 170g | Protein: 29g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 1723mg | Potassium: 503mg | Fiber: 6g | Sugar: 24g | Vitamin A: 1042IU | Vitamin C: 1mg | Calcium: 221mg | Iron: 10mg