Mediterranean Anise-Almond Sweet Bread

Why You’ll Love This Recipe

• Gentle sweetness with warm anise aroma and citrus notes for a true Mediterranean vibe.
• Crunchy sliced almonds outside and in for contrast with the soft, tender crumb.
• Simple, accessible method—great results with or without a stand mixer.
• Perfect for breakfast, with coffee or tea, or as a special-occasion brunch loaf.

Grocery List

• Produce: 1 large orange (for zest)
• Dairy: Whole milk, large eggs
• Pantry: Bread flour, granulated sugar, fine sea salt, instant yeast, extra-virgin olive oil, anise seeds, vanilla extract, sliced almonds, coarse or pearl sugar, honey (optional)

Full Ingredients

For the Dough

• 3 1/4 cups (390 g) bread flour
• 1/3 cup (66 g) granulated sugar
• 1 tsp (6 g) fine sea salt
• 2 1/4 tsp (7 g) instant yeast
• 2 tsp (5 g) anise seeds, lightly toasted and crushed
• 1 cup (240 ml) whole milk, warmed to 105–110°F (40–43°C)
• 1 large egg, room temperature
• 3 tbsp (45 ml) extra-virgin olive oil
• 1 tsp (5 ml) vanilla extract
• 1 tbsp finely grated orange zest (optional but recommended)
• 1/2 cup (40 g) sliced almonds, folded into dough

For Finishing

• Egg wash: 1 egg beaten with 1 tbsp (15 ml) milk
• 1/4 cup (20 g) sliced almonds, for topping
• 1 tbsp coarse or pearl sugar, for topping
• 1 tbsp honey, gently warmed for brushing (optional)

Step-by-Step Instructions

Step 1: Toast the anise and prep the liquids

In a small dry skillet over medium heat, toast the anise seeds for exactly 2 minutes, shaking often, until fragrant. Lightly crush them with a mortar and pestle or the bottom of a measuring cup. Warm the milk to 105–110°F (40–43°C). Zest the orange if using.

Step 2: Mix and knead the dough

In a large bowl (or the bowl of a stand mixer), whisk together the flour, sugar, salt, instant yeast, and crushed anise seeds. Add the warm milk, egg, olive oil, vanilla, and orange zest. Mix until a shaggy dough forms, then knead until smooth and just slightly tacky—8 minutes by hand or 5 minutes on medium speed. Knead in 1/2 cup (40 g) sliced almonds until evenly distributed.

Step 3: First rise (80 minutes)

Shape the dough into a ball and place in a lightly oiled bowl. Cover tightly and let rise at warm room temperature for 80 minutes, until doubled in size.

Step 4: Shape the loaf

Turn the dough onto a lightly floured surface. Pat into a rectangle about 8 by 10 inches. Roll up tightly from the short side to form an 8-inch oval loaf (batard). Pinch the seam to seal and place seam-side down on a parchment-lined baking sheet.

Step 5: Proof the shaped loaf (50 minutes)

Cover loosely and proof for 50 minutes. The loaf will look puffy and hold a gentle indentation when pressed lightly with a fingertip.

Step 6: Glaze, top, and bake

Meanwhile, preheat the oven to 350°F (175°C). Brush the loaf with egg wash. Sprinkle the top with the remaining 1/4 cup (20 g) sliced almonds and 1 tbsp coarse or pearl sugar. Score one shallow slash down the center with a sharp knife. Bake for 30 minutes, rotating the pan once halfway through, until deep golden and an instant-read thermometer reads 200°F (93°C) in the center. If browning too quickly at 20 minutes, tent loosely with foil.

Step 7: Cool and finish

Transfer the loaf to a wire rack. If you like a glossy finish, brush the hot crust with 1 tbsp warm honey. Cool for at least 45 minutes before slicing to set the crumb and keep it tender.

Pro Tips

• Weigh your flour for the most consistent texture; 390 g is the target.
• Lightly crush the toasted anise seeds to release their aroma without turning them into powder.
• Internal temperature is your doneness guarantee: 200°F (93°C) in the center.
• If your kitchen is cool, proof in the oven with the light on for a steady, gentle warmth.
• For a softer crust, cover the cooling loaf loosely with a clean towel for the first 15 minutes.

Variations

• Citrus swap: Use lemon zest instead of orange and add 1/4 tsp almond extract for a bright twist.
• Festive braid: Divide dough into 3 strands, braid, and shape into a ring; bake 27–28 minutes at 350°F (175°C).
• Fruit-studded: Fold in 1/2 cup (70 g) golden raisins or chopped dried apricots with the almonds.

Storage & Make-Ahead

Store the cooled loaf, wrapped, at room temperature for up to 3 days. For longer storage, slice and freeze up to 2 months; rewarm slices in a 325°F (165°C) oven for 8–10 minutes or toast directly from frozen. To make ahead, complete the first rise, punch down, cover tightly, and refrigerate up to 18 hours. Shape cold dough, proof 60 minutes, then bake as directed.

Nutrition (per serving)

Approximate values for 1 slice (1/12 loaf): 235 calories; 9 g fat; 33 g carbohydrates; 2 g fiber; 8 g sugar; 6 g protein; 200 mg sodium.