The best ever Raisin Bread with Aniseed
- 250 g Self-raising Flour
- 250 ml (1 cup) of Cake flour
- 10 ml baking powder
- 10 ml whole aniseed
- 125 ml of sugar
- 225 ml hot water
- 225 ml of milk
- 250 ml Raisins
- 30 ml of oil
- 2 eggs
To prepare the Sugar Glaze, dissolve 100 ml sugar in 50 ml boiling water and set aside. after baking the raisin bread brush the glaze over loaves
Sieve the self-raising and cake flours together with the baking powder. Add whole aniseed & raisins
Beat eggs well and add to water and then add the milk as well.
Mix well together with the dry ingredients with a spoon.
Add the oil to the mixture and stir well.
Smear 2 baking loaf tins with butter and dust with flour.
Bake in a preheated oven of 180°C / 350°F for 35 to 40 mins or until cake skewer tester comes out clean.
Glaze with sugar water once done with baking.
Enjoy it with butter and grated cheese.
This mixture makes one large loaf.
Amount Per Serving Calories 10525Total Fat 28gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 16gCholesterol 33mgSodium 412mgCarbohydrates 2264gFiber 50gSugar 26gProtein 238g
Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.
Whole Aniseed Aniseeds are the dried seeds of a flowering plant in the Apiaceae family, native to the Mediterranean and southwest Asian area. Its flavor is similar to those of star anise, fennel, or licorice. It is used in teas, spice blends, and sweet or savory cooking recipes.
Its invention has been popularly incorrectly attributed to Henry David Thoreau in Concord, Massachusetts lore, as there have been published recipes for bread with raisins since 1671. Since the 15th century, bread made with raisins were made in Europe. In Germany, stollen was a Christmas bread. Kulich was an Easter bread made in Russia and panettone was made in Italy. The earliest citation for “raisin bread” in the Oxford English Dictionary is dated to an 1845 article in Blackwood’s Edinburgh Magazine. In England, raisin bread became a common element of high tea from the second half of the 19th century. In the 1920s, raisin bread was advertised as “The Bread Of Iron”, due to the high iron content of the raisins. The bread became increasingly popular among English bakers in the 1960s.
You’re invited to come and join our two FB Recipe Groups:
You may also wish to try this variation of Raisin Bread