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Lemon Anise Bread




Source of Recipe


Internet


List of Ingredients




1 lemon
Water
1/2 cup milk, lukewarm (110 degrees F.)
1 tablespoon extra-virgin olive oil
2 tablespoons honey
1 teaspoon salt
1 tablespoon anise seeds
3 cups bread flour or unbleached all-purpose flour
3 teaspoons instant active dry yeast


Recipe



Zest the lemon before squeezing the juice out. Add enough lukewarm water to lemon juice to equal 1/2 cup. Heat lemon/water mixture in microwave until lukewarm (110 degrees F.); pour into bread pan. Add the lemon zest.

Add remaining ingredients in the pan of the bread machine. Select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover and let rest for 10 minutes.

After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.

Place on a jelly roll pan dusted with cornmeal; cover and place in a warm spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F.

After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned. (A good check is to use an instant thermometer to test your bread. The temperature should be between 200 and 210 degrees.)

Variation: Add 1/2 cup snipped dried apricots or golden raisins and 1/2 cup slivered almonds.

Makes 1 1/2-pound loaf