You are here

Aniseed Marble Bread

admin's picture
  Sugar 1 Pinch
  Warm milk 125 Milliliter (1/2 Cup At 110°F, 43°C)
  Active dry yeast 1 Tablespoon (1 1/2 Package)
  All purpose flour 350 Gram (2 1/3 Cup)
  Salt 1⁄2 Teaspoon
  Butter 50 Gram (4 Tablespoon)
  Eggs 2
  Warm milk 125 Milliliter (1/2 Cup At 43°C)
  Rye flour 350 Gram (2 1/3 Cup)
  Aniseed powder 1⁄2 Teaspoon (Ground Aniseed)
  Water 2 Tablespoon
  Aniseed 1 Tablespoon

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.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 3.9 (20 votes)