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Instructions |
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Put the water in a bowl and add the yeast. Let rest for a minute, then stir until dissolved.
Stir in the molasses, sugar, orange rind and seeds. Add the flours and butter. Mix all ingredients together until smooth.
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If the dough is sticky or too soft, add a little more flour. Knead by your own method or use a dough kneeder. Leave the dough in the bowl and cover the bowl with plastic wrap, then let rise on a draft free spot for about 45 minutes. Shape the dough into two slightly flattened ovals and put on a greased baking sheet, dusted with cornmeal. Cover with plastic wrap or a damp cloth and let rise for another 30 minutes (double the rise time if you use regular rising yeast). Make four 1/4" deep diagonal cuts in the top of the loaves.
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Bake in preheated oven at 375 °F for about 35 minutes. The breads will shrink a little from the sides of the pan when they are done, or sound hollow when you tap on top of the bread. If you prefer a crusty top brush the top a couple of times with water in the last 10 minutes of baking.
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Serving
Suggestions |
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If you don't like the taste of anise, just leave it out or replace with something you like.
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Originally Submitted
6/3/2008
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