A traditional French bread scented with anise and orange.Put your bread knife away, this bread is only ever torn.
1⁄3 cup milk, lukewarm
2 packs dry active yeast
1⁄3 cup sugar
2½ cups bread flour
½ teaspoon salt
2 tablespoons olive oil
1 tablespoon orangeblossom water
zest of 1 orange, about 2 teaspoons
optional: ½ cup candied orange peel, chopped
2 tablespoons softened butter
2 teaspoon aniseed powdered
sugar, for dusting
honey and butter for serving
- In a small bowl, combine the milk, yeast, and half the sugar and let stand until foamy, about 10 minutes.
- Meanwhile, in the bowl of a stand mixer, whisk together the four, salt, and remaining sugar.
- Using a dough hook, add in the eggs, oil, orange-blossom water, orange zest, orange peel (if using), and yeast mixture and mix on medium speed until a smooth elastic dough forms, about 10 minutes, scraping down the sides of the bowl as necessary.
- Add the butter and fennel seed, continuing to mix on medium speed until fully incorporated.
- Turn out the dough into a large, lightly oiled bowl. Cover and let stand in a warm place until doubled in size, about 1½ hours.
- Line a large baking sheet with parchment.
- Punch down the dough and roll out into a 9”x11” rectangle.
- Cut several slits into the dough and pull them slightly open.
- Again, cover and let stand in a warm place until doubled in size, about an hour.
- Preheat the oven to 400°F.
- Bake until golden brown, about 10–12 minutes.
- Dust with powdered sugar.
- Tear pieces apart with your hands and serve with honey and butter on the side.
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