St Joseph's bread

350g (12oz, 3 US cups) unbleached strong flour 
1½ tsp active dry yeast 
1 tblsp honey 
170ml (5½ fl oz, 2/3 US cup) hot water 
½ tsp salt 
2 tblsp butter 
3 tblsp anise 
75g (3 oz, 1/3 US cup) sultanas
1 tblsp cornflour

In a large bowl, stir together half the flour, the yeast, honey, hot water, salt, butter and anise seeds. Mix into a smooth batter. Stir in the sultanas, and beat for another 10 minutes, gradually adding the remaining flour (you may not need to use all of it) until the dough pulls away from the sides of the bowl.

Turn out onto a lightly floured surface. Knead the dough for another 8-10 minutes, until it is smooth and elastic. Place the dough into a lightly oiled bowl or polythene bag and turn to coat the entire surface with oil. Cover bowl with clingfilm or close bag (leaving space for rising), and place in a warm place until the dough has doubled in size, about 1 hour.

Grease a baking tray and dust with cornflour. Turn the dough out onto a lightly floured surface, and knock back. Shape into a loaf and place on the baking tray. Make 3 or four diagonal slashes on the top with a knife. Cover with a tea towel, and leave in a warm place to rise until it doubles in size, about 30 minutes. Preheat the oven to 350 degrees F (175 degrees C).

Mist loaf with water before baking.

Bake for 15 minutes in the preheated oven, mist with water and return to the oven for a further 10 minutes, mist again and bake for a further 5-10 minutes until the crust is golden brown, and the loaf sounds hollow when tapped on the bottom.

Remove from the oven and place on a rack to cool.