1½ tsps Caraway Fennel Anise seeds (, & - each (I skipped anise and used only 1tsp each of caraway & fennel
0.25 tsp Orange Oil
1½ tsps salt
0.25 cup milk
1 cup water
0.25 cup unsalted butter
Combine all the ingredients in a large mixing bowl or the bowl of the stand mixer until a rough dough forma. Knead until the dough is smooth and satiny.
Transfer the dough to a greased bowl, cover and let rise in a warm place until the dough is puffy but not necessarily doubled in bulk, about 1 hour.
Gently deflate the dough and shape into a ball. Place it in a greased 9" pie plate or if you are fancy, then put it in a cloche baker. Flatten it slightly and cover with the cloche lid or cover with a greased plastic wrap.
Allow the dough to rise for 75~90 minutes, until noticeably puffy.
Preheat the oven to 400°F.
Bake the limpa for 35~40 minutes or until the top is golden brown.
Remove from the oven and slide the bread out of the pan on to a wire rack and let cool completely before slicing.