Roman-Style Anise Bread

Name: Roman-Style Anise Bread
Yield: 1 serving
Cuisine: American
Ingredients: 250 grams Strong bread flour; 150 ml Lukewarm water; 15 grams / 7 grams Fresh yeast / dry yeast; 1 tsp Salt (gourmet salt); 1 tsp Anise seeds; 3 Bay leaf; 1 tbsp Olive oil; 1 dash Flour (for dusting)

cookpad.japan @cookpad_jp

I came across this bread while traveling and so I posted the recipe here while I still remember it.

The bay leaves are bitter, so they are only to be used for their aroma. If you aren't using a loaf pan, form the dough into a round loaf and bake it with one bay leaf on the bottom. For 1 loaf. Recipe by Brandy

I came across this bread while traveling and so I posted the recipe here while I still remember it.

cookpad.japan @cookpad_jp

I came across this bread while traveling and so I posted the recipe here while I still remember it.

Saved

Ingredients

1 serving

250 gramsStrong bread flour
150 mlLukewarm water
15 grams/ 7 grams Fresh yeast / dry yeast
1 tspSalt (gourmet salt)
1 tspAnise seeds
3Bay leaf
1 tbspOlive oil
1 dashFlour (for dusting)

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Steps

1

Combine all the ingredients except for the bay leaves, and knead well. When the dough becomes smooth, cover it with a damp towel and let it rise for 30 minutes. If using a loaf pan, place the bay leaves at the bottom.
2

Once the dough rises, punch it down, and put it in the loaf pan, or form it into any desired shape. Let it sit for about 15 minutes, then preheat the oven to 400F/200C.
3

Dust flour on top and bake in the oven for 20 minutes. Remove from the mold, and cool.
4

The bay leaf is bitter, so remove it before serving.