Le Gibassier

A French bread from Provence, the gibassier is flavored with anise, candied orange peel, and orange blossom water. Cut and shaped to resemble a leaf, our Le Gibassier loaves rise in record time thanks to Platinum® Yeast from Red Star®.

  • 2⅓ to 2⅔ cups (296 to 338 grams) bread flour, divided
  • 1 cup (200 grams) granulated sugar, divided
  • 2 (0.25-ounce) packages (14 grams) Platinum Yeast
  • 2 teaspoons (6 grams) kosher salt
  • ¾ teaspoon (1.5 grams) plus ⅛ teaspoon ground cardamom, divided
  • ½ teaspoon ground ginger, divided
  • ¼ cup (60 grams) whole milk
  • 3 tablespoons (42 grams) olive oil
  • 2 large eggs (100 grams), room temperature
  • 2½ teaspoons (12.5 grams) orange blossom water
  • ¾ cup (170 grams) unsalted butter, softened and divided
  • ½ cup (72 grams) finely chopped candied orange
  • 1½ teaspoons (4.5 grams) anise seeds
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (127 grams) flour, ⅓ cup (67 grams) sugar, yeast, salt, ¾ teaspoon (1.5 grams) cardamom, and ¼ teaspoon ginger at low speed until combined.
  2. In a medium saucepan, heat milk and oil over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add milk mixture to flour mixture; beat at low speed just until combined and yeast dissolves, stopping to scrape sides of bowl. Add eggs and orange blossom water; beat at medium-low speed just until combined, stopping to scrape sides of bowl. With mixer on low speed, gradually add 1⅓ cups (169 grams) flour, beating just until combined.
  3. Switch to the dough hook attachment. Beat at medium-low speed until dough is smooth, elastic, and pulls away from sides of bowl, 7 to 10 minutes, stopping to scrape sides of bowl; add up to remaining ⅓ cup (42 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.
  4. With mixer on low speed, add ¼ cup (57 grams) butter, 1 tablespoon (14 grams) at a time, beating until combined after each addition (6 to 8 minutes total), stopping to scrape sides of bowl and dough hook. Increase mixer speed to medium-low, and beat until a smooth, elastic dough forms, 6 to 7 minutes, stopping to scrape dough hook. (Dough should pass the windowpane test. [See Note.]) Beat in candied orange and anise seeds until combined. Turn out dough onto a clean surface; knead 6 to 10 times to help evenly disperse candied orange and anise seeds. Transfer dough to a medium bowl. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1½ to 2½ hours.
  5. Punch down dough; let stand for 5 minutes. Turn out dough onto a clean surface, and divide into 8 portions (about 92 grams each); shape into balls, pinching seams closed as needed. Cover with plastic wrap, and let stand for 25 minutes.
  6. Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
  7. Roll each dough ball into a 3½-inch-long log; flatten and shape into about 4½x3-inch ovals (about ¼ inch thick). Place long side of dough ovals parallel to counter edge; using sharp kitchen shears or scissors, cut 3 slits crosswise and equally spaced within each oval, leaving about ½ to ¾ inch of dough intact on each side. Along one long side of each oval, cut ½- to ¾-inch-long slits, evenly spaced, to the side of each original center slit. Stretch dough gently just to open cuts; place on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) until dough is puffed and holds an indentation when pressed with a finger, 45 minutes to 1 hour.
  8. Bake, one batch a time, until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 6 to 10 minutes. Let cool for 3 to 5 minutes.
  9. Meanwhile, in a small microwave-safe bowl, heat remaining ½ cup (113 grams) butter on high in 10-second intervals until melted.
  10. Meanwhile, in a medium bowl, stir together remaining ⅔ cup (133 grams) sugar, remaining ¼ teaspoon ginger, and remaining ⅛ teaspoon cardamom.
  11. Brush melted butter all over warm bread; immediately coat with sugar mixture. Serve warm, or let cool to room temperature on wire racks.




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