A traditional French bread scented with anise and orange.
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.
Put your bread knife away, this bread is only ever torn.
Made it? Tell us about it–