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Anise-scented Yeast Bread

Anise-scented Yeast Bread

This tender, lightly sweet anise bread has a soft crumb, golden crust, and the warm licorice aroma of crushed anise seeds. Serve thick slices toasted with butter or alongside coffee for breakfast or a simple snack.

Prep: 25 min · Cook: 35 min · Total: 60 min · Serves: 8

Ingredients

  • 1 tsp orange zest (finely grated)
  • 0.25 cup granulated sugar (divided)
  • 1 tsp fine sea salt
  • 4 tbsp unsalted butter (melted and cooled)
  • 2.25 tsp active dry yeast
  • 1 tbsp water
  • 1.5 tbsp anise seeds (lightly crushed)
  • 3.25 cups all-purpose flour (plus more for dusting)
  • 0.75 cup whole milk (warmed to 105°F to 110°F)
  • 2 each large eggs (room temperature, divided)

Instructions

  1. Grease a 9-by-5-inch loaf pan lightly with butter or nonstick spray, line the long sides with a parchment sling, and set it on the counter at room temperature while you mix the dough.
  2. Pour the 0.75 cup warmed whole milk into the bowl of a stand mixer, sprinkle in the 2.25 tsp active dry yeast and 1 tbsp of the granulated sugar, and let the mixture stand at room temperature for 5-8 minutes, until foamy and fragrant.
  3. Add the 3.25 cups all-purpose flour, remaining granulated sugar, 1 tsp fine sea salt, 1.5 tbsp lightly crushed anise seeds, 4 tbsp melted unsalted butter, 1 large egg, and 1 tsp orange zest to the mixer bowl.
  4. Fit the stand mixer with the dough hook and mix on low speed for 2 minutes, scraping the sides of the bowl once with a rubber spatula, until no dry flour remains.
  5. Increase the mixer to medium-low speed and knead the dough for 7-8 minutes, until it is smooth, elastic, and pulls mostly away from the sides of the bowl; if it remains very sticky after 5 minutes, add flour 1 tbsp at a time, using no more than 3 tbsp extra.
  6. Transfer the dough to a lightly floured work surface, shape it into a tight ball with your hands, place it in a lightly greased medium bowl, and cover the bowl with plastic wrap or a damp towel.
  7. Let the dough rise in a warm, draft-free spot for 60-75 minutes, until it is puffy and nearly doubled in size when viewed against the side of the bowl.
  8. Turn the dough out onto a lightly floured work surface, gently press it into an 8-by-10-inch rectangle with your fingertips, then roll it tightly from a short side into a log, pinching the seam closed.
  9. Place the dough log seam-side down in the prepared 9-by-5-inch loaf pan, cover loosely with greased plastic wrap, and let it rise at room temperature for 35-45 minutes, until the crown of the dough sits about 1 inch above the rim of the pan.
  10. Arrange an oven rack in the center position and heat the oven to 350°F for at least 15 minutes before baking so the heat is fully stabilized.
  11. Whisk the remaining 1 large egg with the 1 tbsp water in a small bowl, then brush a thin, even layer of egg wash over the risen loaf with a pastry brush, taking care not to deflate the dough.
  12. Bake the loaf in the 9-by-5-inch pan on the center oven rack at 350°F for 32-35 minutes, rotating the pan once after 20 minutes, until the crust is deep golden brown and an instant-read thermometer inserted into the center of the bread reads 190°F to 200°F.
  13. Cool the bread in the pan on a wire rack for 10 minutes, then lift it out using the parchment sling and cool directly on the rack for at least 45 minutes, until the crumb is set and slices cleanly.
  14. Slice the anise bread with a serrated knife into 8 thick pieces and serve at room temperature or lightly toasted, with the crust crisp and the interior soft and aromatic.

Nutrition (per serving)

  • Calories: 288
  • Protein: 8 g
  • Fat: 9 g
  • Carbohydrates: 43 g
  • Fiber: 2 g
  • Sugar: 8 g
  • Sodium: 320 mg

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