Orange Anise Bread ~ Fragrant and Lightly Sweet

If you love homemade bread that’s a little bit special, you’re going to enjoy this one. It’s lightly sweet, filled with the fresh flavor of orange zest and the warm hint of anise, with just a touch of nutmeg in the background. The texture is soft and tender, and the crust bakes up golden and beautiful. You can make it by hand or let your bread machine do the work, it turns out lovely either way. I usually bake it as two loaves, so there’s always one to enjoy now and one to share or tuck away.

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Why You’ll Love This Recipe

• Fragrant and flavorful ~ Bright citrus and warm anise make each bite unique
• Soft, tender texture ~ Enriched with butter and eggs for a delicate crumb
• Two loaves ~ One for now, one to share or freeze
• Flexible method ~ Works with a bread machine or traditional mixing
• Perfect for brunch ~ Elegant enough for gatherings, simple enough for weekdays

Serving Suggestions

• Toast slices and top with butter, honey, or orange marmalade
• Serve with tea, coffee, or alongside a holiday brunch spread
• Makes lovely French toast or bread pudding with leftovers

Storage Tips

• Cool loaves completely before storing
• Wrap tightly in plastic wrap or keep in an airtight container
• Store at room temperature up to 3 days
• Freeze well for up to 2 months

Optional Variations

• Substitute lemon zest for orange
• Add ½ cup golden raisins for extra texture and sweetness
• Use all milk (⅔ cup) in place of the water and milk combination for a slightly richer loaf

Orange Anise Bread – Two Ways to Shape

You have the option of making this lovely bread two different ways. For a classic everyday bread, divide the dough in half and shape into two loaves. Bake in standard loaf pans for soft, golden loaves that slice easily and store well.

For a more decorative presentation, you can make a beautiful bread ring. Simply roll each half into a long rope, twist them together loosely to form the ring. Once risen and baked, the result is an attractive circular loaf that looks fancy and a pretty presentation for special meals, brunches, or gifting.

2 Loaves Version

This version divides the dough into two standard loaves, shaped and baked in 8×4-inch pans. It’s simple, freezer-friendly, and great for everyday breakfasts or sharing with neighbors.

• Best for: Everyday use, gifting, slicing and toasting
• Yield: 2 loaves
• Instructions: After the dough cycle (or first rise), divide in half, shape into loaves, and place in greased pans. Rise, egg wash, and bake as directed.
• Visual: Golden and domed, soft with a shiny crust (as shown in your image)

Twisted Ring Version

The version shapes the dough into two long ropes, loosely twisted and formed into a circle. Once risen and baked, it creates a stunning braided ring, impressive and perfect for presentation.

• Best for: Holidays, brunch tables, festive occasions
• Yield: 1 large, twisted ring
• Instructions: After the dough cycle (or first rise), divide the dough in two. Roll each piece into a 24-inch rope, twist them together, and shape into a ring on a baking sheet. Rise, brush with egg wash, and bake until golden.
• Visual: Elegant and decorative, similar to Italian or Greek holiday breads

Baking Time by Pan Size

• 8 × 4-inch metal pans (standard size): 30–40 minutes

• 9 × 5-inch (or 9.25 × 5.25) metal pans: 25–35 minutes

In both cases, the bread is finished when it’s golden brown and an instant-read thermometer reads 190–200°F in the center.

Making the dough for Orange Anise Bread

Measure the Flour

You’ll need 4 cups of flour for this recipe. The most accurate way is to use a kitchen scale and weigh it in grams (my preferred method). 4 cups equals about 480 grams. If you don’t have a scale, be sure to measure carefully: lightly spoon the flour into a measuring cup and level it off with the back of a knife. Avoid scooping directly from the bag, which can pack the flour and add more than you need.

Begin by adding the wet ingredients to the bread machine pan. Add ⅓ cup warm water (75–85°F), ⅓ cup whole milk, 3 large eggs, lightly beaten and ½ cup (1 stick) unsalted butter or margarine, softened and cut into smaller pieces.

Next, add the dry ingredients: the zest of 1 orange, ½ cup granulated sugar, the 4 cups bread flour, 1½ teaspoons anise seeds, 1 teaspoon salt, ½ teaspoon ground nutmeg. Make a small indentation in the ingredients and finally add the 2½ teaspoons bread machine yeast.

Run the Dough Cycle:

Select the Dough program and press Start. The machine will mix the ingredients, knead the dough, and let it rise until the cycle is complete.

Prepare to Bake

When the cycle ends, transfer the dough to a work surface. You can lightly flour the surface to prevent sticking, but I prefer brushing it with a little vegetable oil. Using oil keeps the dough soft and avoids incorporating extra flour.

Divide into two equal portions. You can eyeball it but I am not very good at that so I weigh on the scale.

Shape and Rise

Shape each piece into a loaf and place into greased 9 x5-inch loaf pans. 

Cover and let rise in a warm spot until doubled in size, about 40 – 45 minutes.

Whisk together egg and water for the egg wash and gently brush the tops of the loaves.

Bake the loaves in a preheat 350°F oven for 30 to 35 minutes, or until golden brown and the loaves sound hollow when tapped. (Internal temp: 190–200°F)

Cool:

Remove from pans and let cool on a wire rack for at least 20 minutes before slicing.

Orange Anise Bread

Fragrant and Lightly Sweet

Print Recipe

Ingredients

  

Bread Dough

• ⅓ cup warm water 75–85°F
• ⅓ cup whole milk
• 3 large eggs lightly beaten
• ½ cup 1 stick unsalted butter or margarine, softened and cut into smaller pieces
• Zest of 1 orange
• ½ cup granulated sugar
• 4 cups bread flour
• 1½ teaspoons anise seeds crushed
• 1 teaspoon salt
• ½ teaspoon ground nutmeg
• 2½ teaspoons bread machine yeast

Egg Wash

• 1 egg
• 1 tablespoon water

Instructions

 

Instructions – Bread Machine Dough Setting

• Add Ingredients to Bread Pan
• In this order, add to the bread machine: water, milk, eggs, butter, orange zest, sugar, bread flour, anise seeds, salt, and nutmeg.
• Make a small indentation in the flour and add the yeast, keeping it separate from the liquid.
• Run the Dough Cycle
• Select the Dough program and press Start.

Prepare to Bake

• When the cycle ends, transfer the dough to a lightly floured surface. Divide into two equal portions.

Shape and Rise

• Shape each piece into a loaf and place into greased 8x4-inch loaf pans.
• Cover and let rise in a warm spot until doubled in size, about 30 to 45 minutes.

Bake

• Preheat oven to 350°F.
• Whisk together egg and water for the egg wash and gently brush the tops of the loaves.
• Bake for 30 to 35 minutes, or until golden brown and the loaves sound hollow when tapped.

Cool

• Remove from pans and let cool on a wire rack for at least 20 minutes before slicing.

Notes

How to Make This Bread Without a Bread Machine

You can make this bread by hand or in a stand mixer. Here’s how to adapt the recipe:

Activate the Yeast

If using active dry yeast, stir it into the warm water and milk along with a teaspoon of sugar. Let sit until foamy, about 5 to 10 minutes.
If using instant or bread machine yeast, you may skip this step, but it’s helpful to ensure activity.

Combine Dry Ingredients

In a large bowl, whisk together bread flour, anise seeds, salt, nutmeg, and remaining sugar.

Mix Wet Ingredients

In a separate bowl, beat the eggs and stir in orange zest. Combine with the foamy yeast mixture.

Mix and Knead

Add wet mixture to dry ingredients and stir to form a shaggy dough.
Add softened butter in small pieces. Knead by hand for 8 to 10 minutes or in a stand mixer for 5 to 6 minutes, until dough is smooth and elastic.

First Rise

Place dough in a greased bowl. Cover and let rise in a warm place until doubled in size, 1 to 1½ hours.

Shape and Bake

Punch down dough, divide, shape, and place in greased loaf pans. Let rise again, then bake as directed above.

Baking Times for both Loaf and Ring

Whether you shape the dough into two loaves or a single twisted ring, the baking time remains about the same.

Loaf Version (2 loaves in 8x4-inch pans)

• Bake at: 350°F
• Time: 30 to 35 minutes
• Done when: Tops are golden brown and the loaves sound hollow when tapped. Internal temperature should be 190°F to 195°F.

Twisted Ring Version

• Bake at: 350°F
• Time: 30 to 35 minutes
• Done when: The surface is golden all over, especially between the twists. The center of the ring should be firm and fully baked. Internal temperature should also reach 190°F.

The dough amount is the same for both shapes, so while their form differs, the bake time is similar. Just be sure to check for doneness using color, sound, or a thermometer for the best results.

Quick Doneness Checks (For Either Shape)

• Loaf tops or ring should be deep golden brown.
• Bread should sound hollow when tapped.
• Internal temperature should reach 190°F to 195°F for fully baked, fluffy bread.

You might also like…

Braided Lemon Anise Bread

Honey Whole Wheat Bread

Pizzelles

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