Anise Seed Flatbreads Recipes

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ANISE SEED FLATBREADS



Anise Seed Flatbreads image

Categories     Bread     Bake     Cocktail Party     Easter     Oat     Spring     Anise     Gourmet

Yield Makes 48 cracker-style flatbreads

Number Of Ingredients 10

1 cup old-fashioned or quick-cooking rolled oats
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons sugar
2 1/2 teaspoons fine sea salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
2/3 cup well-shaken buttermilk
1 large egg, lightly beaten
4 teaspoons anise seeds

Steps:

  • Make dough:
  • Pulse oats in a food processor until coarsely ground. Add flour, baking powder and soda, sugar, and 1/2 teaspoon salt, then pulse to mix well. Add butter and pulse until mixture resembles coarse meal. Add buttermilk and pulse until dough just forms a ball. Divide dough into quarters and cover with a kitchen towel.
  • Preheat oven to 350°F.
  • Form flatbreads:
  • Roll out 1 piece of dough on a floured surface with a floured rolling pin into a 10 1/2- by 8 1/2-inch rectangle. Brush lightly with beaten egg and sprinkle evenly with 1/2 teaspoon salt and 1 teaspoon anise seeds. Gently roll pin lightly over seeds to help them adhere.
  • Trim dough (to a 10- by 8-inch rectangle) with a fluted pastry wheel or sharp knife. Cut lengthwise in half, then crosswise into sixths for a total of 12 strips (4 by 1 2/3 inches). Arrange strips 1/2inch apart on a buttered baking sheet and make more in same manner, using another buttered baking sheet for last 2 batches.
  • Bake flatbreads:
  • Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until glaze is golden brown and flatbreads are crisp, 15 to 20 minutes total. Transfer to racks to cool.

ANISE SEED ROLLS



Anise Seed Rolls image

This is one of my favorite roll recipes. Everyone gets excited when I tell them I'm making these for Thanksgiving. They are sweet and have just the slightest hint of anise. They're definitely worth the work, and I hope you love these as much as my family does!

Provided by Nurit Cusack

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 3h10m

Yield 36

Number Of Ingredients 9

2 cups milk
2 (.25 ounce) envelopes active dry yeast
1 quart water, divided
⅔ cup shortening
1 cup white sugar
2 eggs
1 teaspoon salt
2 teaspoons anise seeds
8 cups all-purpose flour, or as needed

Steps:

  • Pour the milk into a pan, and heat just until bubbles form around the edge of the pan. Remove from heat and cool to lukewarm (110 degrees F/45 degrees C).
  • Dissolve yeast in 1 cup lukewarm (110 degrees F/45 degrees C) water. Allow to rest 5 minutes.
  • Beat the shortening with the sugar, eggs, salt, and anise seeds in a large mixing bowl. Stir in the milk and yeast mixture. Gradually mix in the flour, stirring to make a soft dough (dough should not be sticky). Add more flour if needed. Cover bowl with a clean cloth, and let dough rise in a warm place until doubled in size, about 1 1/2 hours.
  • Lightly grease 2 baking sheets. Punch down dough, divide into two pieces, and roll out each piece into a rectangle about 1/2 inch thick. Cut dough into 8x1 inch strips. Twist each strip into a simple knot, and place on prepared baking sheet. Cover with a clean cloth, and allow to rise until doubled in size, about 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Pour 1 quart water into a pan and bring to a boil over high heat. Dip each roll quickly into the boiling water, and return to baking sheet.
  • Bake rolls in preheated oven until tops are golden brown, 10 to 15 minutes.

Nutrition Facts : Calories 168.5 calories, Carbohydrate 27.6 g, Cholesterol 11.4 mg, Fat 4.6 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 75.6 mg, Sugar 6.3 g

ITALIAN ANISE BREAD



Italian Anise Bread image

My family has been making this Easter bread for generations. It's origins are in a family bakery owned by my great-great aunts off the boat from Italy. My mom and I are the only remaining individuals who know how to make this, so I'm posting it hoping to share it with others. It is made the old world way, so it is not quick, but it is delicious and well worth the work and wait.

Provided by Lindsey Elizabeth

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 10h

Yield 20

Number Of Ingredients 8

12 ⅜ cups all-purpose flour
2 cups white sugar
5 tablespoons anise seed
½ cup warm water
2 (.25 ounce) packages active dry yeast
2 cups warm milk
8 eggs, at room temperature
½ cup butter, melted

Steps:

  • Combine flour, sugar, and anise seed together in a very large bowl; create a well in the center.
  • Mix warm water and yeast together in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
  • Beat warm milk, eggs, and butter together in a bowl; stir into yeast mixture. Add milk mixture to the well in the flour mixture. Knead flour-milk mixture using your hands until dough and your hands are no longer sticky. Cover dough with a clean cotton cloth and let rise, 8 hours to overnight.
  • Grease and flour 6 loaf pans.
  • Punch dough down and divide into 6 portions. Mold each portion into a round shape and place each in a prepared pan. Cover pans and let rise for 1 hour more.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until bread is cooked through, 45 to 50 minutes.

Nutrition Facts : Calories 448.1 calories, Carbohydrate 81.4 g, Cholesterol 88.6 mg, Fat 8.1 g, Fiber 2.5 g, Protein 11.9 g, SaturatedFat 4 g, Sodium 73 mg, Sugar 21.5 g

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