St. Joseph's Bread Recipe

Ingredients
<br>- 3 cups unbleached all-purpose flour
<br>- 1 ½ teaspoons active dry yeast
<br>- 1 tablespoon honey
<br>- ⅔ cup hot water
<br>- ½ teaspoon salt
<br>- 2 tablespoons butter
<br>- 3 tablespoons anise
<br>- ⅓ cup golden raisins
<br>- 1 tablespoon cornmeal
<br><p></p>Directions
<br>step 1: In a large bowl, stir together 1 1/2 cups of the flour, yeast, honey, hot water, salt, butter and anise seeds. Mix into a smooth batter. Stir in the golden raisins, and beat for another 10 minutes, gradually adding flour until the dough pulls away from the sides of the bowl.
<br>step 2: Turn the dough out onto a lightly floured surface. Knead for another 8 to 10 minutes, until the dough is smooth and elastic. You may not need to use all of the flour. Place the dough into a lightly oiled bowl, and turn to coat. Cover with plastic wrap, and place in a warm place until doubled in size, about 1 hour.
<br>step 3: Grease a baking sheet and dust with cornmeal. Turn the dough out onto a lightly floured surface, and punch out all of the air. Roll into a long tight loaf, and place seam side down onto the prepared baking sheet. Use a sharp serrated knife to make 3 or four diagonal slashes on the top. Cover with a tea towel, and let rise until double in size, about 30 minutes.
<br>step 4: Preheat the oven to 350 degrees F (175 degrees C). Mist the loaf with water or vinegar before baking, and twice during.
<br>step 5: Bake for 35 to 40 minutes in the preheated oven, or until the crust is golden brown, and the loaf sounds hollow when tapped on the bottom.
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Ingredients
- 3 cups unbleached all-purpose flour
- 1 ½ teaspoons active dry yeast
- 1 tablespoon honey
- ⅔ cup hot water
- ½ teaspoon salt
- 2 tablespoons butter
- 3 tablespoons anise
- ⅓ cup golden raisins
- 1 tablespoon cornmeal

Directions
step 1: In a large bowl, stir together 1 1/2 cups of the flour, yeast, honey, hot water, salt, butter and anise seeds. Mix into a smooth batter. Stir in the golden raisins, and beat for another 10 minutes, gradually adding flour until the dough pulls away from the sides of the bowl.
step 2: Turn the dough out onto a lightly floured surface. Knead for another 8 to 10 minutes, until the dough is smooth and elastic. You may not need to use all of the flour. Place the dough into a lightly oiled bowl, and turn to coat. Cover with plastic wrap, and place in a warm place until doubled in size, about 1 hour.
step 3: Grease a baking sheet and dust with cornmeal. Turn the dough out onto a lightly floured surface, and punch out all of the air. Roll into a long tight loaf, and place seam side down onto the prepared baking sheet. Use a sharp serrated knife to make 3 or four diagonal slashes on the top. Cover with a tea towel, and let rise until double in size, about 30 minutes.
step 4: Preheat the oven to 350 degrees F (175 degrees C). Mist the loaf with water or vinegar before baking, and twice during.
step 5: Bake for 35 to 40 minutes in the preheated oven, or until the crust is golden brown, and the loaf sounds hollow when tapped on the bottom.

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