There are times when I just have to have bread. Thick and chewy, toasted and buttery, a slice of this blackstrap molasses bread with anise will be yummy to my carb-craving tummy.
2 cups all-purpose white flour
2 1/4 cups whole wheat flour
2 teaspoons anise seed, plus extra for sprinkling
2 teaspoons cocoa powder
1 teaspoon salt
1/2 cup blackstrap molasses, I like Aunt Patty's
2 tablespoons melted butter or vegetable oil
2 cups warm water
1 packet, or two teaspoons instant yeast
Mix the water, yeast, molasses and oil or butter. Add the flour, anise, cocoa powder and salt and mix well. Knead for one minute, then place in an oiled bowl and cover with plastic wrap. Let it rise at least a half hour, up to one hour. Knead the dough another minute or two, then form into a nice round loaf and sprinkle with more anise seed. Place on a baking pan and put in a warm place until it rises to double it's size. My house is always freezing, so I put it in my oven on the very lowest "warm" setting to rise. Bake at 375 for 50 minutes. Let the bread cool completely before slicing.
Serve this toasted with butter and jam for breakfast with Earl Gray tea, or toasted with good egg salad and a cup of frothy Guinness stout for lunch.
Quick Egg Salad: 6 hard boiled eggs, chopped, 2 heaping tablespoons Best Foods or Hellman's mayonnaise, 1/4 teaspoon white pepper, 1/4 teaspoon celery salt, 2 dashes Tabasco, 1 dash nutmeg, 1 tablespoon grated or finely chopped onion or 1/2 teaspoon onion powder, and a dash of paprika.