Makes one large loaf
• 1,25kg cake flour • 20g aniseed • 10g salt • 160g sugar • 750ml lukewarm water • 250ml full-cream milk • 80g fresh or 15g dry yeast • 150g butter, melted • 1 egg, lightly beaten
Pre-heat oven to 180°C. Combine the flour, aniseed and salt. In a separate bowl, combine the sugar, water, milk and yeast and add to the flour mixture. Knead for 5-8 minutes and then knead in the melted butter. Allow to rise until doubled in size. Knock down and pinch into golf-sized balls. Arrange tightly in a large loaf pan and allow to prove until doubled in size again. Brush with beaten egg and bake for 50 minutes, until golden-brown. Remove from pan and allow to cool on a wire rack.