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Sweet Anise Bread

Sweet Anise Bread

Mar 09, 2015Posted by Chef BartPrint

Sweet Anise Bread

While my Forno Bravo oven hibernated in its snowy winter jacket this week, my business travel took me to Peru. I had the pleasure of working with a group of chefs from around the Caribbean, Central and South American markets. One of our days was spent exploring local ingredients, artisan producers and the cultural influences that have made Peruvian food a global force. We stopped at chef Eduardo Navarro’s Chaxras {eco – restaurant} in Pachacamac for a lunch inspired by the traditional cooking methods of the Incas.

Within seconds of walking into the outdoor restaurant, the sweet smells of baking bread and visions of delicate smoke plumes coming from a wood fired oven captured my senses. I hastened a direct path towards to the oven to discover an amazing site of pillowy buns being placed in the oven. The soft, sponge texture combined with sweet smoke and delicate anise flavors had me hooked in just one bite. Here is an adapted recipe for the traditional “Pan de Anis”

Sweet Anise Bread

Sweet Anise Bread

Course Bread

Ingredients
  

  • 2 cups all purpose flour
  • 2 cups bread flour
  • .25 cup sugar
  • 2 teaspoon anise seed toasted
  • 1 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 5 tablespoon shortening
  • 1 egg
  • 1 cup water 90-95 degrees
  • 1 tablespoon yeast

Instructions
 

  • Place the all purpose flour and bread flour in a standing mixer bowl with the dough hook attachment. Add the salt, anise seed and sugar. Mix well.
  • Add shortening, vanilla and egg to the flour mixture. Activate the yeast in the warm water and let sit for 15 minutes. Add to the dough mixture. Knead dough until smooth. Add a splash of water if dough seems dry, or a bit more flour if dough is too sticky. Place dough in an oiled bowl and cover with plastic warp. Allow dough to rise in a warm place until doubled in size.
  • Divide dough into 1 -1.5-ounce pieces. Shape each piece of dough into a smooth ball, cover loosely with a damp cloth and let rest for 15 minutes. Place the dough circles on the baking sheets, and spray lightly with water. Let rise in a warm place for 45 minutes to an hour, or until they have risen a bit.
  • When your oven is between 350-400 degree, place the bread in the oven either directly on the hearth or on a baking sheet. Rotate if necessary and continue to bake for 18-25 minutes or until bread is golden brown. Remove from oven and enjoy warm. Until next week – feast well.
Keyword flatbread, bread, rolls

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