Ingredients2 h 30 m servings 190 cals
- In a large bowl, stir together 1 1/2 cups of the flour, yeast, honey, hot water, salt, butter and anise seeds. Mix into a smooth batter. Stir in the golden raisins, and beat for another 10 minutes, gradually adding flour until the dough pulls away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface. Knead for another 8 to 10 minutes, until the dough is smooth and elastic. You may not need to use all of the flour. Place the dough into a lightly oiled bowl, and turn to coat. Cover with plastic wrap, and place in a warm place until doubled in size, about 1 hour.
- Grease a baking sheet and dust with cornmeal. Turn the dough out onto a lightly floured surface, and punch out all of the air. Roll into a long tight loaf, and place seam side down onto the prepared baking sheet. Use a sharp serrated knife to make 3 or four diagonal slashes on the top. Cover with a tea towel, and let rise until double in size, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Mist the loaf with water or vinegar before baking, and twice during.
- Bake for 35 to 40 minutes in the preheated oven, or until the crust is golden brown, and the loaf sounds hollow when tapped on the bottom.
Per Serving: 190 calories; 3.1 g fat; 36.1 g carbohydrates; 4.7 g protein; 6 mg cholesterol; 135 mg sodium. Full nutrition
ReviewsRead all reviews 5
I doubled the recipe and made a traditional loaf and the loaf shape described here. The bread has an unusual taste because of the anise seed and is kind of like eating soft pizzelles. I think...
I don't normally care for anise, but I enoy it in this bread. In my home we make this bread for St. Joseph Day, March 19!
This a great-tasting bread and very easy to make. I will be making it again this year on Mar.19, in honor of St. Joseph. It is a tradition in the small Western NY town I grew up in.