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Le gibassier

Australian Gourmet Traveller recipe for Le gibassier

By Lisa Featherby
  • 20 mins preparation
  • 12 mins cooking plus proving
  • Serves 8
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Le gibassier


  • 75 ml lukewarm milk
  • 14 gm dried yeast (2 sachets)
  • 80 gm raw caster sugar
  • 350 gm bread flour
  • 2 eggs
  • 2 tbsp olive oil
  • 1½ tsp orange-blossom water
  • 70 gm softened butter
  • 100 gm glacé orange, diced
  • 1½ tsp aniseed
  • For dusting: pure icing sugar, sieved


  • 1
    Stir milk, yeast and half the sugar in a bowl and stand until foamy (10 minutes).
  • 2
    Combine flour and remaining sugar in the bowl of an electric mixer fitted with a dough hook, add eggs, oil, orange-blossom water and yeast mixture and mix until smooth and elastic (5-10 minutes), then, mixing continuously, gradually add softened butter until incorporated. Add glacé orange and aniseed, transfer to a lightly oiled bowl, cover and stand in a warm place until doubled in size (1½-2 hours).
  • 3
    Preheat oven to 200C. Knock back dough, roll out into a rough 30cm x 20cm rectangle, cut slits in bread, gently pull slits slightly open, and set on baking paper in a draught-free place until doubled in size (1 hour).
  • 4
    Bake gibassier until dark golden and cooked through (10-12 minutes). Dust with icing sugar and serve warm.