ANISE BREAD
A dark, slightly sticky, sweet bread. You MUST like the anise flavor to like this bread.
Provided by Sonoran Sweetheart
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 2h
Yield 18
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.
- Combine rye flour, baking soda, salt, buttermilk, brown sugar, white sugar, corn syrup, molasses, eggs, anise seed, and melted butter in a large bowl, and mix well.
- Scrape the batter into the prepared loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Remove pans from the oven, and cool on their sides for about 15 minutes before loosening the sides of the loaves from the pans. Remove the loaves, and finish cooling on a wire rack.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 59.1 g, Cholesterol 23 mg, Fat 1.7 g, Fiber 3.4 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 248.4 mg, Sugar 34.5 g
ITALIAN ANISE BREAD
My family has been making this Easter bread for generations. It's origins are in a family bakery owned by my great-great aunts off the boat from Italy. My mom and I are the only remaining individuals who know how to make this, so I'm posting it hoping to share it with others. It is made the old world way, so it is not quick, but it is delicious and well worth the work and wait.
Provided by Lindsey Elizabeth
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 10h
Yield 20
Number Of Ingredients 8
Steps:
- Combine flour, sugar, and anise seed together in a very large bowl; create a well in the center.
- Mix warm water and yeast together in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
- Beat warm milk, eggs, and butter together in a bowl; stir into yeast mixture. Add milk mixture to the well in the flour mixture. Knead flour-milk mixture using your hands until dough and your hands are no longer sticky. Cover dough with a clean cotton cloth and let rise, 8 hours to overnight.
- Grease and flour 6 loaf pans.
- Punch dough down and divide into 6 portions. Mold each portion into a round shape and place each in a prepared pan. Cover pans and let rise for 1 hour more.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until bread is cooked through, 45 to 50 minutes.
Nutrition Facts : Calories 448.1 calories, Carbohydrate 81.4 g, Cholesterol 88.6 mg, Fat 8.1 g, Fiber 2.5 g, Protein 11.9 g, SaturatedFat 4 g, Sodium 73 mg, Sugar 21.5 g
ITALIAN ANISE EASTER BREAD
Subtlety sweet... tastes like Easter!
Provided by Mary Silva
Categories Other Breads
Time 1h
Number Of Ingredients 10
Steps:
- 1. In a large bowl dissolve yeast in water, let bubble.
- 2. Then blend all other ingredients in yeast water mixture, gradually add in flour.
- 3. Knead dough 5-10 minutes. Spray a large bowl with cooking spray and cover with plastic wrap. Let rise for 5 hours.
- 4. Punch down after first rise, shape and place in greased loaf pans. Cover again with plastic wrap and let rise 2 more hours.
- 5. Mix one egg with 1 tablespoon of milk or water and brush tops of loaves. Bake at 350 degrees for 40-45 minutes.
- 6. NOTE: If you have time, you can let this rise overnight, punch dough down and shape, put in pan and let rise 3 more hours, then bake.
ANISEED LOAF
A pleasant anise flavor distinguishes this from other quick breads. I've found that the old-fashioned flavor appeals to all.-Henrietta Tenhage, Fergus, Ontario
Provided by Taste of Home
Time 45m
Yield 1 loaf.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the sugar, honey and oil. Combine the flour, baking soda and salt; add to sugar mixture alternately with buttermilk, beating well after each addition. Stir in aniseed. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts :
SWEDISH RYE BREAD
Steps:
- Grind the caraway seeds, anise seed, and fennel seeds in a mortar and pestle or a spice or coffee grinder and place in a large bowl with the orange zest and milk.
- In a large warmed bowl, mix the yeast and molasses with 1/4 cup warm (105° to 115°F) water. Let stand about 5 minutes or until the yeast foams. Add the milk mixture, salt, and melted butter. Beat in the rye flour until smooth. Beat in enough bread flour to make a stiff dough. Cover the bowl and let the dough rest for 15 minutes.
- Turn the dough out onto a lightly floured board. Knead, adding flour sparingly, until the dough is smooth and springy, about 10 minutes. If desired, you may mix and knead the dough in a heavy-duty mixer using the dough hook.
- Cover and let rise until doubled, 1 to 1 1/2 hours. Punch the dough down. Turn it out onto a lightly oiled board. Knead to squeeze out air bubbles. Divide the dough into two pieces and shape into two oblong loaves. Grease two 9 × 5-inch loaf pans. Place the loaves in the pans smooth side up. Cover and let rise until almost doubled, 45 minutes to 1 hour.
- Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection bake at 325°F. Bake on the center rack for 25 to 30 minutes or until a wooden skewer inserted into the bread comes out clean and dry. Remove the bread from the pans and cool on a wire rack.
MOROCCAN ANISE BREAD
This is a North African (Moroccan) bread recipe that I found on the recipesource.com website. The recipe makes 2 round loaves.
Provided by Northwestgal
Categories Breads
Time 2h40m
Yield 2 loaves, 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve the yeast in 1/4 cup of the water. Add the honey (or sugar) and let stand until foamy, about 5 to 10 minutes.
- Add the remaining water, oil, anise, salt, and 2 cups of the flour to a large bowl. Gradually stir in the remaining flour until the mixture holds together.
- On a lightly floured surface, knead the dough until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to coat. Cover loosely with a towel or plastic wrap and let rise at room temperature until double in bulk, about 1 1/2 hours.
- Punch down the dough and divide in half. Shape each piece into a ball, cover, and let rest for about 10 minutes.
- Sprinkle a large baking sheet with cornmeal or fine semolina (or you can grease the baking sheet). Flatten each dough ball into a 6-inch round. Some cooks flute the outer edge, others leave it plain; it's your choice. Place the rounds on the prepared baking sheet, cover, and let.
- Preheat the oven to 375°F.
- Pierce the dough around the sides with the tines of a fork or a toothpick. Beat egg whites with water, and brush the tops of the loaves with the egg white mixture. Then lightly sprinkle the top of the loaf with the sesame seeds.
- Bake at 375° until golden brown and hollow-sounding when tapped, about 30 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 182.5, Fat 2.8, SaturatedFat 0.4, Sodium 394.6, Carbohydrate 33.5, Fiber 1.7, Sugar 0.6, Protein 5.5
GERMAN BREAD SPICE MIXTURE
Steps:
- Gather the ingredients.
- Grind all seeds together in a clean coffee grinder or with a mortar and pestle. Store with other spices in a dark, dry area of the house. If you prefer, you may instead mix together the whole seeds.
- Use 1 to 3 teaspoons of the spice mixture per loaf of bread.
Nutrition Facts : Calories 21 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 0 g, Fat 1 g, ServingSize 10-12 servings, UnsaturatedFat 0 g
SESAME-ANISE BREAD
Provided by Food Network Kitchen
Categories side-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Combine the pizza dough, olive oil, melted butter, sugar, sesame seeds, anise seeds and orange-flower water in a food processor; pulse until the ingredients are incorporated and the dough gathers around the blade. Line a baking sheet with parchment paper and lightly oil the parchment. Form the dough into a ball and pat into a 6-inch disk on the parchment. Cover with a large bowl; let rise in a warm place until airy and spread into a flat round, 1 hour, 30 minutes to 2 hours.
- Put an upside-down baking sheet in the oven and preheat to 400 degrees F. Remove the bowl from the dough; put the baking sheet with the dough on the hot baking sheet in the oven and bake until golden, about 15 minutes. Reduce the oven temperature to 300 degrees F and continue baking until the bread sounds hollow when tapped, 15 to 20 more minutes. Let cool slightly before slicing.
ANISE RAISIN BREAD
Her yummy yeast bread tastes as special as the holidays, Linda Hoza affirms. "The festive blend of anise, citrus and raisins makes it perfect for Christmas or as an Easter brunch idea," she suggests from Poland, Ohio. "I've even used leftover slices to make a bread pudding dessert."
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- In a bowl, dissolve yeast in warm milk. Add the sugar, orange juice, butter, eggs, egg whites, lemon juice, orange zest, salt, lemon zest, extract and 2 cups flour. Beat until smooth. Stir in raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a bowl coated with cooking spray; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 8x4-in. loaf pans coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 45-50 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts :
ANISE RYE BREAD
Make and share this Anise Rye Bread recipe from Food.com.
Provided by Dienia B.
Categories Yeast Breads
Time 4h45m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Boil water, caraway and anise seeds for 5 minutes.
- When warm add molasses, brown sugar, and shortening.
- Add yeast.
- Mix in flour and salt.
- Let rise 1-1/2 hours in a warm place.
- Add rye flour gradually. If sticky add more flour; rye soaks up water slower than regular flour so hold off a scooch.
- Let rise again.
- Form into 2 loaves; let rise.
- Bake at 375 degrees Fahrenheit for 45 minutes.
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