Raisin Bread with Anise
Homemade Raisin Bread with Anise has all the flavor you want to be perfect vehicle for toast with cheese or jam or your breakfast eggs.
Ingredients
- 3 cups whole wheat bread flour or whole wheat flour
- 1/3 cup honey
- 1/4 cup vegetable shortening at room temperature
- 1 tablespoon salt
- 2 pkg. active dry yeast 4 1/2 teaspoons
- 2 1/4 cups warm water 120 – 130 F
- 2 1/2 to 3 cups bread flour or all purpose flour
- 2 tablespoons butter melted
- 1 tablespoon whole anise seeds
- 1/2 cup golden raisins
Instructions
- Mix wheat flour, honey, shortening, salt and yeast in a large bowl. Add warm water and mix until well moistened.
- Stir in bread flour, one cup at a time. After 2 cups, knead in whole anise seed and raisins.
- When this is well incorporated, turn dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic, adding flour as necessary. I only needed to add an extra 1/2 cup of flour.
- Place in a greased bowl and cover loosely with plastic wrap and a kitchen towel. Let rise for 45 – 60 minutes, until light and doubled in size.
- Grease 2 loaf pans.
- Punch down dough to remove air bubbles and divide in half.
- Roll each half into a rectangle and then roll tightly, starting with the narrow end. Press the edges to seal and place seam side down in the loaf pan.
- Cover and let rise another 30-40 minutes, until doubled in size.
- Preheat oven to 375 F.
- Bake for 15 minutes.
- Bake for 20 minutes, until golden brown and sounds hollow when tapped.
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