Le gibassier

Name: Le gibassier
Total time: 32 min
Yield: Serves 8
Ingredients: 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

Australian Gourmet Traveller recipe for Le gibassier

Jun 28, 2011 2:05am

By Lisa Featherby

Serves 8
20 mins preparation
12 mins cooking plus proving

Le gibassier

Ingredients

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

Method

Main

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.