New this month
Get the Allrecipes magazine

Anise Bread

Sonoran Sweetheart

"A dark, slightly sticky, sweet bread. You MUST like the anise flavor to like this bread."
Added to shopping list. Go to shopping list.

Ingredients

2 h servings 258 cals
Original recipe yields 18 servings (3 small loaves)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.
  2. 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.
  3. 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.

Footnotes

  • 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; 1.7 g fat; 59.1 g carbohydrates; 3.3 g protein; 23 mg cholesterol; 248 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 5
Most helpful
Most positive
Least positive
Newest

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 l...

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 ba...

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.

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 real...

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 ...