Peruvian - Pan De Anis - Anise Bread
photo by Bonnie G #2
- Ready In:
- 3hrs 20mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1 1⁄2 tablespoons anise seed
- 1 1⁄2 cups water
- 1 1⁄2 teaspoons yeast, dry
- 1⁄3 cup sugar
- 1⁄4 cup vegetable shortening (or butter)
- 2 3⁄4 cups bread flour
- 2 cups all-purpose flour
- 1 1⁄2 teaspoons salt
- 1 egg
- 1 tablespoon water
directions
- Preheat oven to 375 degrees.
- Place aniseed in a pot with the water and bring to boil. Remove from heat, cover, and let cool to lukewarm.
- Add the yeast, aniseed water including the seeds and sugar to the bowl of standing mixer and let rest 5 minutes. Then add the flour, the shortening or butter and the salt and mix on low speed with the dough hook attachment until well blended.
- Slowly add the bread flour and continue to knead. Knead dough for about 5 minutes, (you can also knead it by hand if you prefer) until it is smooth and elastic and pulls away smoothly from the sides of the bowl.
- If the dough seems sticky you may add a couple more tablespoons flour .
- Place the dough in an oiled bowl and let rise for one hour.
- Punch down the dough and separate it into golfball size pieces (about 35 grams). Roll each piece into a ball, cover balls with plastic wrap and let rest for 5 minutes.
- Flatten each ball into an slighly oval shape, about 3 inches wide and 4-5 inches long, using a rolling pin if necessary. Starting at one end of the oval, roll dough up into a spiral. Place seam side down on a baking sheet.
- Mix 1 egg with 1 tablespoon water and brush tops and sides of rolls with egg mixture. Let rolls rise in a warm place for a half hour.
- Bake rolls for 12 - 25 minutes, at 375 degrees until they are golden brown.
- They may be served warm or at room temperature.
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Reviews
-
Bread was awesome! It was my first attempt at making bread and it turned out very well. I didn't really make them into traditional roles...more like crazy shapes (hearts, pretzels, mickey's face, snowman). Even the crazy shapes came out tasty. I followed the recipe completely but found that I didn't really need all the bread flour...only used about two cups. <br/>I also didn't use a mixing machine - kneaded it by hand (most exhausting part of the whole process) and then separated and shaped dough. I also added a sprinkling of more anise seeds to make it look pretty. Turned out great and everyone in my family ate some with coffee tonight. I highly recommend! :)
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Seriously, we couldn't get enough of this! I used the bread machine to mix and knead. I made small 2 bite size rolls (it made about 32-34 of them) and the 4 people at the table scarfed most of them with the chicken soup. The ones that remained were gone by bedtime. The anise is a perfect amount, it's certainly present but not over strong. Mt best advice is to make a lot. :D
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RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.