Aniseed Marble Bread Recipe
Ingredients
| Pinch of sugar | ||
| Warm milk | 1/2 Cup (16 tbs) (Plain Dough:) | |
| 1-1/2 pkgs. active dry yeast | ||
| All purpose flour | 1/3 Cup (16 tbs) (Plain Dough:) | |
| Salt | 1/2 Teaspoon (Plain Dough:) | |
| Butter | 4 Tablespoon (Plain Dough:) | |
| Eggs | 2 (Plain Dough:) | |
| Pinch of sugar | ||
| Warm milk | 1/2 Cup (16 tbs) (Rye Dough:) | |
| (HOT, 43°C) 1-1/2 pkgs. active dry yeast | ||
| Rye flour | 1/3 Cup (16 tbs) (Rye Dough:) | |
| Salt | 1/2 Teaspoon (Rye Dough:) | |
| Butter | 4 Tablespoon (Rye Dough:) | |
| Eggs | 2 (Rye Dough:) | |
| Aniseed | 1/2 Teaspoon (Rye Dough:) | |
| Water | ||
| Aniseed | 1 Tablespoon (Rye Dough:) | |
Directions
To make plain dough, stir sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter and eggs into yeast liquid.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth and elastic.
Cover and let rise in a warm place 1 hour.
To make rye dough, use the same method as for plain dough.
Add ground aniseed to yeast liquid with butter and eggs.
Cover dough and let rise in a warm place 1 hour.
Sprinkle a large baking sheet with flour.
Divide plain and rye dough into 2 pieces.
On a floured surface, lightly knead a piece of each dough together; shape into a loaf.
Repeat with remaining 2 pieces.
Place 2 loaves on floured baking sheet.
Cover and let stand in a warm place 30 minutes.
Preheat oven to 425°F (220°C).
Brush loaves with water and sprinkle with aniseed.
Bake 30 to 40 minutes or until loaves sound hollow when tapped on undersides.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter and eggs into yeast liquid.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth and elastic.
Cover and let rise in a warm place 1 hour.
To make rye dough, use the same method as for plain dough.
Add ground aniseed to yeast liquid with butter and eggs.
Cover dough and let rise in a warm place 1 hour.
Sprinkle a large baking sheet with flour.
Divide plain and rye dough into 2 pieces.
On a floured surface, lightly knead a piece of each dough together; shape into a loaf.
Repeat with remaining 2 pieces.
Place 2 loaves on floured baking sheet.
Cover and let stand in a warm place 30 minutes.
Preheat oven to 425°F (220°C).
Brush loaves with water and sprinkle with aniseed.
Bake 30 to 40 minutes or until loaves sound hollow when tapped on undersides.
Chef
