Aniseed Bread | Guyanese Traditional Bread скачать в хорошем качестве

Aniseed Bread | Guyanese Traditional Bread

Anise seed bread is a unique fragrant slightly sweet bread made often during the holidays. Especially to serve for breakfast on Christmas morning Recipe down below Welcome to my channel! Here I will share with you my recipes and techniques of how I cook different types of meals and bake different types of Breads and desserts like Cakes, Pastries, Teas and beverages Cookies, etc.… Also other fun kitchen stuff . Like Plating, Simple Table Settings, Simple Gardening, Arts and Crafts. If you liked my contents Please Subscribe, and turn on post notifications to be notified when I post a new video. Thank you! TIKTOK:   / countryfreshcooking1   FACEBOOK:   / countryfreshcooking1   INSTAGRAM: https://www.instagram.com/countryfres... MUSIC:    • Deck the Halls B – Kevin MacLeod (No Copyr...   Source: http://www.twinmusicom.org/song/303/d... Artist: http://www.twinmusicom.org INTRO & OUTRO MUSIC: "Ehrling - Chasing Palm Trees [Tropical House]" is free to use on the Internet. Music provided by BreakingCopyright:    • [No Copyright Music] Ehrling - Chasing Pal...   EDITING SOFTWARE: Wondershare Filmora RECIPE: Prep Time 20 minutes First proof time 25 minutes Second proof Time 20minutes Shaping and kneading Time 15 minutes Cook Time 35 minutes Makes one bread Dry Ingredients: 16 Ounces all purpose flour (1 lb.) [Or 3 1/4 Cups all purpose flour] 1 ½ Tsp salt 2 Tsp Whole anise seeds Wet ingredients: ½ Cup Avocado oil or light olive oil 1 Cup lukewarm evaporated Milk 1/4 Cup light brown sugar ½ Cup + 2 tbsp lukewarm water 2 ½ Tsp Instant yeast or dry active yeast Instructions: Measure and prepare all the ingredients first to be organized Heat the oven ten minutes before baking Toast the anise seeds slightly set aside Combine the dry ingredients together set aside Heat the milk to become lukewarm Add the sugar and the yeast to the milk Mix well until the sugar and yeast has dissolved Allow it to rest to proof for five minutes Add the yeast mixture into the ingredients to the dry ingredients Bring all the ingredients together to form a soft dough by adding the remaining liquid in small amounts Sprinkle some flour on the work surface Place the dough then Knead it for a few minutes Shape it into a dough ball by tucking in the seams in the middle squeezing and shaping until a smooth ball forms Rub some oil in a bowl Place the dough in the bowl Cover with a tea towel Allow it to proof until doubled in size Punch it down Knead out the air Divide into 3 dough portions Shape each piece into a rope shape about 8 inches in length Start braiding by placing the Right rope over the middle rope Then left rope over right log Continue until the braid is completed tuck the ends in to seal properly Place the bread in the pan Allow it to proof until Doubled in size Place the pan on the middle rack of the oven. Bake until it turns a golden brown colour Allow the bread to cool completely Served warm with some butter Or some Guyanese pepperpot Notes: Make sure the yeast is active Don't let the bread dough proof too long because it will taste like sourdough bread In Warm climate the dough will rise faster In a cold climate it will take longer to proof Place the pan on the middle rack when ready to bake the bread Omit the anise seed to make a plain bread