A smooth-textured, gently sweet bread with a subtle pepper after taste. Makes for a nice fall afternoon nibble or dinner companion to any meal.
Because of the favorable chemical reaction between onions and yeast, onions are known as a “friend of yeast.” Whenever “a friend” is used, you can expect more volume, and a moister texture. This bread makes terrific loaves for sandwiches.
This recipe is inspired by an anise bread served by the restaurant proprietor at the Hotel Maela in Oaxaca, Mexico. It is loosely based on my Mom’s “Anise Orange Nut Rye Bread”.