I wanted to give this five stars, but I've made this a few times and tweaked the recipe to taste more authentic. Most importantly, I use a 50/50 combination of bread flour and all-purpose flour for a nice crust and tender crumb like pan dulce. Otherwise, the crumb is too cakey and dry. I also add 1/4 cup of juice to the dough and scale flour, sugar and yeast in proportion, along with an extra 1 tbsp each of zest and of anise extract (in addition to the seeds). I recently used tangerines in place of oranges for Christmas and the result was amazing - much sweeter and milder. I mix the dough and have it do the first rise in the bread machine, then I have it do the second rise on top of the preheated oven (it likes it really warm). I also found I need a much shorter baking time (only about 25-30 minutes) compared to the recipe. Overall, the recipe as written is very good, but not perfect.
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I wanted to give this five stars, but I've made this a few times and tweaked the recipe to...