Peruvian - Pan De Anis - Anise Bread
This is another recipe by Marian Blazes posted here for the ZWT-7 Tour of South/Central America. You will not be able to resist these sweet little aniseed breads when they are fresh out of the oven. They are rolled into olive-like spirals and baked. Typically they are served with a meal, or as a midmorning snack with coffee.
- Ready In:
- 3hrs 20mins
- 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
- 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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I also used the bread machine to mix and need, and when I first looked at the dough was worried it was going to turn out tough as the dough had a tough feel to it, well I was wrong, they where light and fluffy with a mile anise flavor (I did cut the sugar in half as wanted them for dinner rolls) loved the anise flavor that was mild, and not overly strong. I wasn't sure I was rolling them right but gave it a try and was happy with the end result. Thinking these will be great as sandwich rolls also. Thanks for posting this unusual breadReply
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! :)1Reply