Liquorice bread is certainly an unusual venture, but the final product is a well-crafted and tasty loaf. Liquorice isn’t overpoweringly sweet so the bread doesn’t quite turn into dessert, but it adds an unexpected flavour dimension to a standard loaf. The beautiful visual swirl of dark and light is just an added bonus!
- 2 strips liquorice
- 250ml (1 cup) water
- 500g white bread flour
- 10ml (2 tsp) salt
- 7g instant yeast
- 45ml (3 tbsp) olive oil
- 300ml lukewarm water
- shaved Gruyère and preserved ginger, to serve
Preheat the oven to 220°C.
Chop liquorice into pieces, place in a double boiler and add water. Melt the liquorice into the water to make a smooth paste. Remove from heat and allow to cool.
Combine white bread flour with salt, instant yeast, olive oil and lukewarm water. Mix well to make a dough and knead for 10 – 12 minutes. Divide the dough in two and mix half the bread dough with half of the liquorice paste. Allow the dough to prove, covered in a warm place, until double in size and press the liquorice dough into the white dough to marble. Shape into a loaf and allow to prove, covered in a warm place, until double in size again.
Bake until golden in colour and cooked through, 30 – 35 minutes.
Serve the bread with the remaining liquorice paste, shaved Gruyère and preserved ginger.