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
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
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 SEED ROLLS
This is one of my favorite roll recipes. Everyone gets excited when I tell them I'm making these for Thanksgiving. They are sweet and have just the slightest hint of anise. They're definitely worth the work, and I hope you love these as much as my family does!
Provided by Nurit Cusack
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h10m
Yield 36
Number Of Ingredients 9
Steps:
- Pour the milk into a pan, and heat just until bubbles form around the edge of the pan. Remove from heat and cool to lukewarm (110 degrees F/45 degrees C).
- Dissolve yeast in 1 cup lukewarm (110 degrees F/45 degrees C) water. Allow to rest 5 minutes.
- Beat the shortening with the sugar, eggs, salt, and anise seeds in a large mixing bowl. Stir in the milk and yeast mixture. Gradually mix in the flour, stirring to make a soft dough (dough should not be sticky). Add more flour if needed. Cover bowl with a clean cloth, and let dough rise in a warm place until doubled in size, about 1 1/2 hours.
- Lightly grease 2 baking sheets. Punch down dough, divide into two pieces, and roll out each piece into a rectangle about 1/2 inch thick. Cut dough into 8x1 inch strips. Twist each strip into a simple knot, and place on prepared baking sheet. Cover with a clean cloth, and allow to rise until doubled in size, about 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Pour 1 quart water into a pan and bring to a boil over high heat. Dip each roll quickly into the boiling water, and return to baking sheet.
- Bake rolls in preheated oven until tops are golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 168.5 calories, Carbohydrate 27.6 g, Cholesterol 11.4 mg, Fat 4.6 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 75.6 mg, Sugar 6.3 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
MOLLETES - MEXICAN ANISE SEED ROLLS
Molletes are traditionally served as a coffee cake. This bread freezes well. Posted in response to a recipe request.
Provided by Molly53
Categories Yeast Breads
Time 2h25m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve yeast and 2 tablespoons sugar in warm water in a large mixing bowl; set aside.
- In a medium-sized mixing bowl, cream shortening with remaining sugar.
- Beat in eggs; add salt and anise seed.
- Add creamed mixture to yeast and thoroughly combine.
- Gradually add flour to mixture until a moderately firm dough is formed.
- Knead dough on a lightly floured board until it is smooth and elastic.
- Place dough in a greased bowl, cover, and allow to rise until double in size.
- Punch dough down, knead, and allow to double in size again.
- Knead dough and shape into round balls the size of an egg.
- Preheat oven to 375°F.
- Place in a well-greased pan, cover, and allow to double in size again.
- Lightly brush with margarine and bake for 20-25 minutes.
ITALIAN ANISE EASTER BREAD
Making this bread every Easter has been a tradition for my family. It is worth the work at least once a year. Great sliced and toasted with butter for breakfast or just plain. I have recently found that using bread flour helps the bread rise better and I have been able to half this recipe without a problem. You can use butter in place of the Crisco if you wish. Please note it should be 3 .25 oz envelopes yeast, it looks in the way the ingredients came up that its just one envelope but it should be three.
Provided by Demandy
Categories Yeast Breads
Time 9h
Yield 5-6 loaves, 60 serving(s)
Number Of Ingredients 11
Steps:
- In mixer bowl beat eggs. Add sugar, butter, crisco, oil, milk, and vanilla.
- Dissolve yeast in the warm water. You may want to use a thermometer to be sure the temperature is correct. Let yeast sit until it foams, as in package directions. Add to egg mixture. Add anise.
- Add flour one cup at a time until mixture is unmanageable. Transfer into LARGE pan (Dishpan works well.) and work in remaining flour, kneading with hands.
- Knead until you are too tired to knead any more (half hour?) and then oil top of dough ball, cover, and let rise in warm place 6 hours or overnight.
- Grease 6 loaf pans. Separate dough into 6 parts and knead each again. Cover with towels and let rise in warm place another couple of hours.
- Bake 1 hour at 275 degrees. Do not underbake or they will be hard as a rock. (Top should be lightly browned.).
Nutrition Facts : Calories 217.1, Fat 6.5, SaturatedFat 2.1, Cholesterol 46.6, Sodium 26.9, Carbohydrate 34.3, Fiber 1, Sugar 8.5, Protein 5
PERUVIAN - PAN DE ANIS - ANISE BREAD
This is another recipe by Marian Blazes posted here for the ZWT-7 Tour of South/Central America. You will not be able to resist these sweet little aniseed breads when they are fresh out of the oven. They are rolled into olive-like spirals and baked. Typically they are served with a meal, or as a midmorning snack with coffee.
Provided by Baby Kato
Categories Breads
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Place aniseed in a pot with the water and bring to boil. Remove from heat, cover, and let cool to lukewarm.
- Add the yeast, aniseed water including the seeds and sugar to the bowl of standing mixer and let rest 5 minutes. Then add the flour, the shortening or butter and the salt and mix on low speed with the dough hook attachment until well blended.
- Slowly add the bread flour and continue to knead. Knead dough for about 5 minutes, (you can also knead it by hand if you prefer) until it is smooth and elastic and pulls away smoothly from the sides of the bowl.
- If the dough seems sticky you may add a couple more tablespoons flour .
- Place the dough in an oiled bowl and let rise for one hour.
- Punch down the dough and separate it into golfball size pieces (about 35 grams). Roll each piece into a ball, cover balls with plastic wrap and let rest for 5 minutes.
- Flatten each ball into an slighly oval shape, about 3 inches wide and 4-5 inches long, using a rolling pin if necessary. Starting at one end of the oval, roll dough up into a spiral. Place seam side down on a baking sheet.
- Mix 1 egg with 1 tablespoon water and brush tops and sides of rolls with egg mixture. Let rolls rise in a warm place for a half hour.
- Bake rolls for 12 - 25 minutes, at 375 degrees until they are golden brown.
- They may be served warm or at room temperature.
ANISE SEED FLATBREADS
Steps:
- Make dough:
- Pulse oats in a food processor until coarsely ground. Add flour, baking powder and soda, sugar, and 1/2 teaspoon salt, then pulse to mix well. Add butter and pulse until mixture resembles coarse meal. Add buttermilk and pulse until dough just forms a ball. Divide dough into quarters and cover with a kitchen towel.
- Preheat oven to 350°F.
- Form flatbreads:
- Roll out 1 piece of dough on a floured surface with a floured rolling pin into a 10 1/2- by 8 1/2-inch rectangle. Brush lightly with beaten egg and sprinkle evenly with 1/2 teaspoon salt and 1 teaspoon anise seeds. Gently roll pin lightly over seeds to help them adhere.
- Trim dough (to a 10- by 8-inch rectangle) with a fluted pastry wheel or sharp knife. Cut lengthwise in half, then crosswise into sixths for a total of 12 strips (4 by 1 2/3 inches). Arrange strips 1/2inch apart on a buttered baking sheet and make more in same manner, using another buttered baking sheet for last 2 batches.
- Bake flatbreads:
- Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until glaze is golden brown and flatbreads are crisp, 15 to 20 minutes total. Transfer to racks to cool.
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.
ITALIAN EASTER BREAD (ANISE FLAVORED)
Growing up, this was the best treat of Easter morning (and still is)! One bite of this light, fluffy, sweet bread and you're twelve years old again! Bakery quality in two hours. Try this South Philly Italian tradition and keep the heritage alive...Buona Pasqua a Tutti!
Provided by LadyAnna123
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h
Yield 10
Number Of Ingredients 10
Steps:
- Mix 1 cup of flour with sugar, salt, and yeast in a bowl, stir well. Place milk and anise extract into a small saucepan over low heat, and warm to about 110 degrees F (43 degrees C). Make a well in the center of the flour mixture with your hand, and pour in the milk mixture; swirl with your hand in a circular motion to combine the flour mixture with the milk mixture. Mix in butter and eggs, one at a time, then mix in remaining flour until dough begins to pull together.
- Turn the dough out onto a floured work surface, and knead until soft but elastic, about 8 minutes. Cover with a damp cloth, and let dough rest for 10 minutes; cut dough into halves.
- On floured work surface, roll each half into a ball, then shape the balls into 2 long pieces, about 1 1/2 inches thick and 18 to 20 inches long. Pinch the 2 top ends together, and loosely twist the pieces to form a twisted loaf; pinch the bottom ends together, and tuck the two ends underneath the loaf. (Alternately, form the twist into a ring, and pinch the ends together.)
- Grease a baking sheet, lay the loaf onto the prepared sheet, and cover with a damp towel; let rise until doubled, about 1 hour. Brush loaf with beaten egg, and sprinkle with colored decorating dragees.
- Preheat oven to 350 degrees F (175 degrees C). Bake the decorated loaf in the preheated oven until golden, 20 to 25 minutes. Watch closely towards the end of the baking time that the bread does not begin to burn. Transfer to wire rack immediately after baking to cool.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 35.4 g, Cholesterol 63.2 mg, Fat 4.6 g, Fiber 1.2 g, Protein 6.6 g, SaturatedFat 2.2 g, Sodium 287.9 mg, Sugar 6.6 g
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