{"id":5131,"date":"2021-03-27T00:18:10","date_gmt":"2021-03-27T00:18:10","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/?p=5131"},"modified":"2021-03-27T00:18:12","modified_gmt":"2021-03-27T00:18:12","slug":"anise-bread","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2021\/03\/27\/anise-bread\/","title":{"rendered":"Anise bread"},"content":{"rendered":"\n

Anise, fennel, star anise, and also cumin, carvi seeds and caraway seeds are some of my favorite seasoning seeds. Maybe because I grew up in the south of France where fennel grew everywhere on the path sides and it was so easy to harvest while admiring the beautiful shape of the flowers and the little white snails that would gather on the stems, that I used to call \u201ccolima\u00e7on\u201d but are in fact \u201ccaragouille rosee\u201d, and chewing a piece of flower… or because of my grand mother homemade pastis, this very distinctive drink made from anise and also typical from the region. My mother would use ample fennel to stuff a fish we would have fished, and bake it with potatoes and tomatoes. A dish every one loved very much.<\/p>\n\n\n\n

Funnily, in Japan this is not something so common. And I hardly have seen fennel growing anywhere in the wild. Maybe some areas do have some, or my eyes haven\u2019t been opened enough. So most of the fennel and anise I use is either coming from my parents, or bought from the grocery. Recently I have bought quite a bit more often than usual, probably since we\u2019ve been to Malta, to make Qag\u0127aq tal-\u0126mira<\/a>… so I decided to use them to make straightforward anise seeds breads. Less elaborated than the Maltese breads and I was very very much please with the result. I must say that it is thanks to a very healthy sourdough and warmer temperatures. It goes like below for the recipe and I hope you will enjoy!<\/p>\n\n\n\n

Anise breads<\/strong><\/p>\n\n\n\n