Ingredients Jump to Instructions ↓

  1. 1 3/4 cups all-purpose flour

  2. 1 3/4 teaspoons baking powder

  3. 1/4 teaspoon salt

  4. 3 jumbo eggs

  5. 3/4 cup sugar

  6. 5 tablespoons unsalted butter, melted and cooled

  7. 1 1/2 teaspoons anise seeds, finely crushed

  8. Special equipment: a stand mixer fitted with whisk attachment

Instructions Jump to Ingredients ↑

  1. Put oven rack in middle position and preheat oven to 350°F. Lightly butter and flour an 8- by 4- by 3-inch loaf pan.

  2. Sift together flour, baking powder, and salt into a bowl.

  3. Beat together eggs and sugar in bowl of mixer at high speed until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve when beater is lifted, 12 to 18 minutes.

  4. Sift flour mixture over egg mixture in 3 batches, folding in each batch. Gently stir in cooled butter and anise seeds. Immediately pour into loaf pan and smooth top. Bake until top is golden brown and a wooden pick inserted in center of loaf comes out clean, 35 to 45 minutes. Cool loaf 5 minutes, then invert onto a cutting board and cool 30 minutes more.

  5. Meanwhile, increase oven temperature to 400°F.

  6. Trim ends of loaf and cut loaf crosswise into 1/2-inch-thick slices. Bake on a baking sheet until undersides are golden brown, about 7 minutes. Turn toasts over and bake until undersides are golden brown, about 5 minutes more.


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