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Raisin Bread with Aniseed

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The best ever Raisin Bread with Aniseed


Raisin Bread with Aniseed

Raisin bread cooling on wire rack

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Raisin bread is a type of bread made with raisins and flavored with cinnamon or as in this case with Aniseed. It is "usually a white flour or egg dough bread". Aside from white flour, raisin bread is also made with other flours, such as all-purpose flour, oat flour, or whole wheat flour. Some recipes include honey, brown sugar, eggs, or butter.

  • Author:
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Category: Bread Recipes


Units Scale
  • 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.


Prepared, tried, and tested by Feriel Sonday

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  • Serving Size: 1
  • Calories: 10525
  • Sugar: 26
  • Sodium: 412
  • Fat: 28
  • Saturated Fat: 4
  • Unsaturated Fat: 16
  • Trans Fat: 0
  • Carbohydrates: 2264
  • Fiber: 50
  • Protein: 238
  • Cholesterol: 33

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Raisin bread with aniseed

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.

Origin of Raisin Bread

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 was 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 in 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 may also wish to try this variation of  Raisin Bread 

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2 thoughts on “Raisin Bread with Aniseed”

    • Hi Laurie, I totally agree with you on the not too sweet. Generally, I use less sugar when I bake than what a recipe does indicate. The main flavor in this particular case would be the Aniseed, and it does have a sweet, fragrant aroma with a strong, licorice-like taste.


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