Aniseed Marble Bread
|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)|
|Butter||50 Gram (4 Tablespoon)|
|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)|
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.