Italian Anise Easter Bread
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|2 pkg||active dry yeast|
|1/2 c||warm water|
|1/2 c||warm milk|
|1 1/2 Tbsp||anise seeds|
|6-7 c||all purpose flour|
Chappaqua, NY (pop. 11,964)
Member Since May 2011
This recipe is from my dear Aunt who is 95 years old. She used to make about 40 loaves. Then every Easter morning would personally deliver them to everyone in the family before Church. This is great out of the oven or toasted with butter.
In a large bowl dissolve yeast in water, let bubble.
Then blend all other ingredients in yeast water mixture, gradually add in flour.
Knead dough 5-10 minutes. Spray a large bowl with cooking spray and cover with plastic wrap. Let rise for 5 hours.
Punch down after first rise, shape and place in greased loaf pans. Cover again with plastic wrap and let rise 2 more hours.
Mix one egg with 1 tablespoon of milk or water and brush tops of loaves. Bake at 350 degrees for 40-45 minutes.
NOTE: If you have time, you can let this rise overnight, punch dough down and shape, put in pan and let rise 3 more hours, then bake.