Roman-Style Anise Bread

Roman-Style Anise Bread

This is a bread loaf with a medieval Roman aroma of anise seeds and bay leaves. Any kind of bread flour will work.

Ingredients: 1 loaf

Strong bread flour
250 g
Lukewarm water
100-150 ml
Fresh yeast / dry yeast
15 g / 7 g
Salt (gourmet salt)
1 scant teaspoon
Anise seeds
1 teaspoon
Bay leaf
Olive oil
1 tablespoon
Flour (for dusting)
a small amount


1. Combine all the ingredients except for the bay leaves, and knead well. When the dough becomes smooth, cover it with a damp towel and let it rise for 30 minutes. If using a loaf pan, place the bay leaves at the bottom.
2. Once the dough rises, punch it down, and put it in the loaf pan, or form it into any desired shape. Let it sit for about 15 minutes, then preheat the oven to 400F/200C.
3. Dust flour on top and bake in the oven for 20 minutes. Remove from the mold, and cool.
4. The bay leaf is bitter, so remove it before serving.

Story Behind this Recipe

I came across this bread while traveling and so I posted the recipe here while I still remember it.