Anise Bread
An aromatic, sweet bread infused with anise seeds, perfect for breakfast or tea time. Its soft texture and fragrant flavor appeal to bread lovers and those seeking a unique treat.
Ingredients
Instructions
- Scald milk and water together; add Crisco and anise seeds and let cool to room temperature.
- Mix flour and sugar in a large bowl; make a well in the center.
- When cooled, pour the liquid into the well.
- Add yeast and sugar to warm water and let stand until frothy, almost double in volume.
- Pour the yeast mixture into the well.
- Add all the eggs and mix well.
- Knead until not sticky, adding more flour as needed.
- Divide the dough into 8 parts and place into greased 8-inch by 4-inch baking pans.
- Let the dough rise until doubled in size.
- Bake at 350°F until nicely browned, about 30 minutes.
- Brush leftover egg whites on top of loaves to make them shiny.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of just skim. If you don't have anise seeds, caraway seeds or fennel seeds can be used as a substitute for a different but pleasing flavor. Be sure to knead the dough until it's smooth and elastic, which usually takes about 10 minutes. If you're short on time, you can use a stand mixer fitted with a dough hook.
Serving Suggestions
Anise Bread is delightful served warm, slathered with butter or a light spread of cream cheese. It pairs beautifully with hearty soups or stews, and can also be enjoyed alongside a cup of coffee or tea. For a special touch, serve it with a drizzle of honey or a side of fruit preserves to complement the anise flavor.
Storage & Reheating
Store leftover Anise Bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and then foil, placing it in the freezer where it can last for up to three months. To reheat, slice and warm in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Anise Bread contains roughly 455 calories, with 15g protein, 93g carbohydrates, and 3g fat. It is an excellent source of iron (31% of the Daily Value), protein (29% of the Daily Value), and vitamin C (27% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 577mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh anise instead of seeds?
Yes, you can use fresh anise in place of seeds, but remember that fresh herbs are often more potent. Use about three times the amount of fresh anise to achieve a similar flavor profile. Just finely chop the fresh anise and add it to the mixture when incorporating the liquid ingredients.
How can I tell when the dough has risen enough?
The dough should double in size, which usually takes about 1 to 2 hours, depending on the room temperature. A good test is to gently poke the dough with your finger; if the indentation remains, it's ready to be shaped and baked. If it springs back, give it more time to rise.
Can I make this bread ahead of time?
Absolutely! You can prepare the dough and let it rise, then shape it into loaves and refrigerate overnight. Just bring it back to room temperature for about an hour before baking to ensure it rises well in the oven. This method allows for a fresh-baked taste even when made in advance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).