Anise Bread

Rating: 4.63 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A dark, slightly sticky, sweet bread. You MUST like the anise flavor to like this bread.

By Sonoran Sweetheart

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Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
1 hr
total:
2 hrs
Servings:
18
Yield:
3 small loaves
Nutrition Info
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.

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  • Combine rye flour, baking soda, salt, buttermilk, brown sugar, white sugar, corn syrup, molasses, eggs, anise seed, and melted butter in a large bowl, and mix well.

  • Scrape the batter into the prepared loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Remove pans from the oven, and cool on their sides for about 15 minutes before loosening the sides of the loaves from the pans. Remove the loaves, and finish cooling on a wire rack.

Editor's Note

You can use yogurt in place of the buttermilk, or make a buttermilk substitute by mixing 1 1/4 cups of milk with 4 teaspoons of white vinegar and allowing it to stand for 15 minutes.

Nutrition Facts

Per Serving:
258 calories; protein 3.3g; carbohydrates 59.1g; fat 1.7g; cholesterol 23mg; sodium 248.4mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Jeanie Mueller
Rating: 5 stars
01/17/2009
Wonderful fullbodied taste if you like rye bread anise flavor & molasses you will love this bread will for sure make again. Recipe made 4 mini Pampered Chef loaves and 1 reg. bread pan size loaf. Baked 35 min.....checked and they were done. Just be sure to do toothpick test. Read More
Helpful
(7)
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Jeanie Mueller
Rating: 5 stars
01/16/2009
Wonderful fullbodied taste if you like rye bread anise flavor & molasses you will love this bread will for sure make again. Recipe made 4 mini Pampered Chef loaves and 1 reg. bread pan size loaf. Baked 35 min.....checked and they were done. Just be sure to do toothpick test. Read More
Helpful
(7)
sueb
Rating: 5 stars
01/16/2009
This is like gingerbread a dessert rather than a quick bread. I replaced the corn syrup with honey. I cut the recipe in half and spread it in a pie pan instead of baking in a loaf pan. It baked for 40 minutes. Oh! I will be making more of this real soon! Thanks for the recipe! Read More
Helpful
(7)
SEWVERYTALL
Rating: 5 stars
01/16/2009
It would sure help to know the size of these "three small loaf pans". I have regular size and individual size mini loaf pans but I don't know what small really means. Read More
Helpful
(6)
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Jess Nemcová
Rating: 5 stars
01/20/2014
This bread is fantastic! I did use a few substitutions simply because I didn't have the ingredients on hand--I used all-purpose flour and maple syrup rather than rye flour and molasses--but really I went with this recipe for the anise flavor. It was still delicious! Next time though I'll make a trip to the store. Thanks for a great recipe! Read More
Heidi Yalowitz Lasser
Rating: 4 stars
09/09/2012
I replaced the buttermilk with low fat yogurt the corn syrup with honey replaced anise with orange peel. It was a hit at a gathering I went to. I served it with whipped butter. It is a little sticky but that's fine. and it sunk in the middle so the aesthetics aren't perfect Read More
Jane Braun
Rating: 5 stars
05/19/2019
Looks good; spent the day baking for a church bazaar and wanted one last item with a different flavor profile. Was starting to run out of one ingredients. So used all purpose flour for the rye honey and maple syrup for the corn syrup. Also halved the recipe as another reviewer suggested. Plan to make again. Read More
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MUTTSY
Rating: 5 stars
01/05/2019
We have a bakery in our town that makes a bread like this that they sell only at Christmas and Easter. Everyone we know loves it and buys it at that time. This recipe is spot on. So glad I came upon this recipe. We love it warm with butter or even toasted. Read More
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