• 1000g bread flour
• 10ml salt
• 150g caster sugar
• 100g butter, soft
• 20g yeast
• 250ml grape juice
• 200ml milk, lukewarm
• 100ml water, lukewarm
• 20g aniseed
• 30g water
• 30g sugar
- Preheat the oven to 180°C.
- Sift flour and salt together. Add yeast, sugar and aniseed.
- Heat butter and grape juice together, until butter melts. Do not boil – if the mixture gets too hot, it will kill the yeast.
- Add the dry ingredients, then the lukewarm milk and water.
- Mix to a soft dough and then knead for 15 minutes. If it is under kneaded, the gluten won't develop and there will be no rise.
- Leave to rise in a warm place until doubled in size – over or under rising will result in collapse/heavy or split bread.
- Knock dough down on a floured surface, and then shape into balls.
- Place in tins and allow to rise a second time – do not over rise or bread will collapse.
- Bake for 35-40 minutes.
- Turn onto wire racks and glaze the top with syrup.
- Dissolve ingredients to make syrup.