Anise bread.

Anise Bread.

Well, I am back, still feel really sad, things are going worst in my country: This is not a democracy any longer. But as I always say "keep fighting"...
Now let me see how is my English after all this time :s


500 gr. ap flour.
100 gr. sugar.
5 gr. salt.
2 tablespoon unsalted margarine.
1 ½ tablespoon of instant yeast.
1 generous pinch of powdered vanilla.
1 tablespoon of butter essence.
½ tablespoon anise essence.
1 tablespoon of aniseseeds
1 large egg.
1 to 1 ½ lukewarm cup of water or milk. (It depends on the humidity of the flour).
Pastry cream.
Prepared flour.
¼ cup flour.
1 teaspoon baking soda.
1 teaspoon baking powder.
Egg wash.
½ teaspoon sugar.
1 egg yolk.
1 tablespoon of water.
Honey glaze.
3 tablespoon honey.
1 tablespoon water.
Anise Essence to the pleasure.

1- Place the flour on the table volcano, in center of this place all the ingredients except the milk (or water, that is placed little by little not to exceed with the liquids) mix first the ingredients in center and gradually incorporate the flour from the sides until everything is incorporated, knead until the dough is smooth approximately 5 minutes
2 - Place in a bowl slightly greased with oil and cover with a heavy cloth, let rest for about 45 minutes, then place the dough on the table and sift the prepared flour over the dough, knead until incorporated and the dough is smooth and it does not stick to the hands (the ideal dough feels like a sticky tape but without dough attached to the hands), let rest until it double its size again
3 -Place it on the table slightly floured and stretch with the hands without kneading to obtaining a rectangle of ½ centimeter of thickness, cut in squares and form the breads
4 - Make a cut not very deep on the breads. form a cross on the rounded bread
5 - Place the breads on a tray greased with vegetal shortening and let rise for 45 minutes to one hour or until they are twice and a half the size they had at the beginning of the fermentation.
6 - Brush the egg wash and pipe out the pastry cream on top of the breads taking care not deflating the bread.
7 - Bake in a preheated oven at 190°C until the bread sounds hollow when tapped and they are golden brown.
8 - Remove from the oven and brush the breads with the honey glaze.
9 – Enjoy.


Audax Artifex said...

Your photos look so yummy and fabulous. I especially like the glaced fruit on top of the buns.

I'm sorry to hear about you feeling down about your country - but will not help anybody - try to look on the positive side even in a grim place. Hope you can post the chocolate cake soon it might cheer you up.

All the best from Audsx Artifex in Australia.

Kitchen Flavours said...

Droooooooooooooooling pics dear. Looks tempting and yum. Nice to see you back with a brand new look for the blog. Keep rocking and be safe.

Lucy said...

First... let me thank you for stopping by my site & leaving a comment... It's always nice to hear from our fellow bakers.

Secondly... w/o you coming by, I don't know when I would have found you. A wonderful site, and your Anise bread looks absolutely wonderful!! Anise is a favorite flavor around here...

I'll be back ;-)

Theresa said...
This comment has been removed by the author.
tartasacher said...

Hola Faery:

Me alegro ya estés mejor y te haya gustado mi propuesta para el desafío de Daring Bakers de febrero. Un besote y cuídate mucho. Me encanta este pan

Theresa said...

Thank you for visiting me the other day. I've been trying to leave you a comment, but blogger is having problems. Your bread looks delicious!

♥Rosie♥ said...

Hi Faery, sorry to read you are feeling down!

Your bread looks fabulous with great photos.

Take care sweetie

Rosie x

edith said...

Chin up Faery. Live positively. I have never had a chance to taste anise but it does sound yummy. Keep on tempting me.

Jude said...

Nice loaves. The scent of anise in bread is so nice and heady

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