Anise bread

Name: Anise bread
Prep time: 30 min
Cook time: 30 min
Total time: 190 min
Yield: 10
Cuisine: Burundi
Ingredients: 450 g — wheat flour; 250 ml — pasteurised milk; 50 g — beaten eggs without shells; 35 g — sugar; 30 g — vegetable oil; 6 g — dry baker’s yeast; 3 g — food-grade anise seeds; 4 g — fine salt

Anise bread — A clearly measured home version for the Burundi collection. Follow the listed ingredients and method; this recipe does not claim an exclusive origin.

Ingredients

450 g — wheat flour
250 ml — pasteurised milk
50 g — beaten eggs without shells
35 g — sugar
30 g — vegetable oil
6 g — dry baker’s yeast
3 g — food-grade anise seeds
4 g — fine salt

Preparation

Mix flour, yeast, sugar and anise; add warm milk, beaten egg, oil and salt.

Knead 10 minutes until supple.

Cover and rise about 90 minutes until puffy.

Gently deflate, shape a loaf and place in a lightly oiled tin; rise about 40 minutes more.

Bake in a preheated 180°C oven 30–35 minutes until the centre is cooked and crust golden.

Cool on a rack at least 30 minutes before slicing.

Rising and cooling are additional to active time.