- 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
- 1Stir milk, yeast and half the sugar in a bowl and stand until foamy (10 minutes).
- 2Combine 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).
- 3Preheat 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).
- 4Bake gibassier until dark golden and cooked through (10-12 minutes). Dust with icing sugar and serve warm.
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