Preparation
Bring all ingredients to 70 degrees (aside from water which needs to be very warm) prior to starting.
Inside a large bowl, mix together butter, sugar, anise, salt and 1/2 cup from the flour. Inside a seperate bowl combine the eggs and also the water. Add some egg/water mixture towards the first mixture and include another 1/2 cup from the flour. Include the yeast and the other 1/2 cup of flour. Still add some flour 1 cup at any given time until a dough forms.
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Knead on the floured surface for around one minute. Cover having a slightly moist dishcloth and let increase in a hot position for one hour and half an hour.
Enhance dough and punch it lower. Remove about 1/4 from it and employ it to create bone shapes to drape over the loaf (see below.) Or divide the dough into smaller sized pieces to produce other bone shapes. Allow the formed dough rise for another hour.
Bake inside a 350 degree oven for half an hour for smaller sized loaves and as much as forty-five minutes for bigger loaves.
GLAZES (After glaze is used you might decorate with a lot more colored sugar.)
- Provide a boil- 3/4 cup sugar and 1/2 cup fresh orange juice. Brush on bread after which sift extra sugar outrageous.
- Mix 3 tablespoons orange juice concentrate and 1/3 cup sugar with 2 egg-whites. Brush on bread over the past ten minutes of cooking.
- Provide a boil- 1/4 cup piloncillo, 1/4 cup sugar, 2/3 cup cranberry juice and a pair of tablespoons orange zest. Brush on bread after bread has cooled.
BONES The most typical bone adornments are extremely simple.
It sometimes's only a matter of developing ball shapes and pressing them in to the loaf inside a line. You might take a bit of dough, roll it right into a lengthy cylinder and put a ball each and every finish. You will get a lot more detailed if you want, but a slighly "knobby" searching loaf can get the concept across.
South American Food
