Grease two new pots of 14 cm in diameter. Sift the flour in a dish, make a hole in the Center, crumble the yeast and work together with milk. sugar and a little flour.
Leave to ferment this previous dough dusted with flour and plugged 15 minutes. Peel the onions and the garlic clove. Chop the onions very fine and well mashing the garlic. Mix the butter melted with eggs, dill and spices. Mash Rosemary, incorporate it with the butter mixture to the previous mass and knead everything together.
Work the dough until it bubbles and let it ferment 15 minutes. Fill the pots with the dough and let ferment others 15 minutes. Heat oven to 225 degrees.
Paint the surface of the loaves with water and sprinkle anise over baking breads 40 minutes in the bottom of the oven.
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