more breadmaking

[alangregory57]

I, was advised, on another forum, that adding a small amount of aniseed, would enhance the quality of the bread.
the advisor suggest sourcing this from "any reasonable health food shop"
However the only item that Ive been able to find is something called "star anise", which i have to cook in an oven to crisp it up and then grind it to powder.
however i have come across the suggestion that there may be two different forms of aniseed, (maybe from different countries)
has anyone else heard of this?
Does anyone know if there is another form of aniseed?
and, if so, where i may be able to get it?

[Sachs]

Hi alangregory,
I only know of star anise, but it would grind up very easily!

[pastafreak]

They aren't the same....but according to this article, you can substitute one for the other.
I am surprised though at the suggestion, as it would seem that aniseed would give the bread a particular flavour. Let us know what happens....I am curious now.

http://www.buzzle.com...-seed-substitute.html

[woofgang]

well both star anise and aniseed smell and taste the same...IMO it would only enhance the quality of the bread if you liked aniseed! Its a pretty pungent flavour

[alangregory57]

well I've tried the star anise and ground it up, (after cooking it).
but i only use a small amount, (less than a quarter of a teaspoonful).
so it doesn't make the bread taste entirely of aniseed.
and I think that it improves it slightly, but I'm not sure yet.
thanks for the link, i'll see if i can find the real thing
anyway my next thing is to try to make an apricot an pecan loaf.

I wonder why i can't make an apricot and almond loaf, with my SD 253.
is it because the almonds are ground and flaked?