Recipe ingredients
- 2 to 3 cups unbleached flour
- 1/2 tablespoon active dry yeast
- 1 tablespoon honey
- 2/3 cup hot water
- 1/2 teaspoon salt
- 2 tablespoons butter
- 3 tablespoons aniseed
- 1/3 cup golden raisins
- Corn meal
Recipe method
- Combine 1 1/2 cups of the flour, yeast, honey, water, salt, butter and aniseed in a large bowl.
- Mix thoroughly. Add raisins. Beat for another 10 minutes, adding flour until the dough begins to pull away from the sides of the bowl.
- Turn out on a lightly floured surface. Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as necessary to prevent stickiness.
- Lightly oil a large bowl. Place dough in bowl and turn to coat on all sides.
- Cover with plastic wrap and place in a warm, draft-free place until doubled in bulk, about 1 hour.
- Grease a baking sheet and sprinkle with corn meal or line one with kitchen parchment. Punch down the dough.
- Shape into a long loaf. Place the loaf on the baking sheet and make three or four 1/2-inch diagonal slashes on the top.
- Cover with a tea towel and let rise until doubled in bulk, about 30 minutes.
- Preheat the oven to 350 degrees F. Mist loaves with water or vinegar before baking and twice during baking.
- Bake about 40 minutes. Transfer to a wire rack to cool.
Other yeast bread recipes:
St Joseph bread recipe
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