Anise Bread

Anise Bread

Ingredients

For one loaf

•    500 g of type 55 flour
•    1 teaspoon of salt
•    20 g of fresh baker's yeast
•    15 cl of water
•    1 teaspoon of HB pastis
•    2 tablespoons of olive oil
•    1 tablespoon of fennel seeds

Preparation

Place flour and salt into a large salad bowl. Dissolve yeast in a little warm water. Pour HB pastis over the rest of the water and incorporate it into the flour with the yeast and olive oil. Knead to obtain a flexible, elastic dough. Roll it into a ball and leave it in the salad bowl, covering it with a towel. Leave it to rise for 1 hour in a warm place (25°C).
The dough should have doubled in volume at the end of this time. Rework it by hand for a few minutes until it comes back to its initial volume. Add fennel seeds. Shape into a croissant. Place it on a floured board, coat it with olive oil using a brush.
Leave dough to rise again (and double in volume) for approximately 30 mins. Fifteen minutes before cooking, preheat the oven at 230°C (thermostat 7/8).
Place in the oven and cook for approximately 30 mins.

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