Recipe by Possumgirl (Randy)
This is a specialty of our little corner of France. It's origin is lost in the history of time, but if you like the flavor of anise, this bread is for you. The traditional way of forming it is to make it in the shape of a croissant. The time listed includes the rising time.
Top Review by NorthwestGal
I really liked this bread. I served it with dinner, but I think it would also be just as nice as a morning or mid-afternoon snack to enjoy with coffee or tea. The recipe makes quite a bit, so you could easily reduce all of the ingredients by half and make just one loaf if that is all you wanted. Thanks for sharing your recipe, Possumgirl.
- 750 g flour
- 150 g sugar
- 1 tablespoon anise
- 1 tablespoon instant yeast
- 200 g butter, melted and cooled slightly
- 1⁄4 liter whole milk
- 1 teaspoon salt
Directions See How It's Made
- Activate the yeast in a small amount of water.
- Mix together the flour, sugar, anise and salt.
- Pour in the milk, yeast and melted butter.
- Stir together until ingredients come away from the sides of the bowl and start to form a ball, then knead for a few minutes to get a smooth, not sticky ball.
- Place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm place until doubled in size.
- Cut the dough into three pieces and shape into large croissants.
- Let rise until not quite doubled in size. Place in a 375 degree oven and bake for approximately 30 minutes until golden in color.
- Bon Appetit.