Anijsbrood (Dutch Anise Bread)
This is bread tastes best warm out of the oven. Dust with some sugar to bring out the flavor of the anise. I use a bread machine to mix the ingredients, but bake it in a regular oven to give it its traditional shape.
Author: Bram Vonk
Yield: 1 loaf
Prep time: 00:15
Cook time: 01:20
380 ml water, lukewarm
2 tbsp. sugar
1 tsp. salt
2 tbsp. canola oil
40 g wheat gluten
2 1/2 tbsp. anise seeds
620 g unbleached white flour
1 1/2 tsp. active dry baker's yeast
Add the ingredients to the bread tin, in the order as they are listed.
Run the bread machine on a "dough" program.
Roll the dough out.
Preheat the oven at 320 °F (150 °C).
Put in bread tin at a warm place and cover with bakers linnen or plastic for 30 minutes.
Bake until it sounds hollow when knocked on, about 45 to 50 minutes.