Mary Silva Recipe

Italian Anise Easter Bread

By Mary Silva marleyjune

Recipe Rating:
 4 Ratings
Will make 2 Loaves
Prep Time:
Cook Time:
Cooking Method:

Mary's Story

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.

Blue Ribbon Recipe

Notes from the Test Kitchen:
Subtlety sweet... tastes like Easter!


2 pkg
active dry yeast
1/2 c
warm water
1/2 c
warm milk
1 c
Find more recipes at
3/4 c
1 tsp
1 1/2 Tbsp
anise seeds
6-7 c
all purpose flour

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: Italian

  • Comments

  • 1-5 of 109
  • user
    Rose Rauhauser NewYorkWoman - May 19, 2011
    Mary, Do you use 2 loaf pans or can you braid this and make one bread? Thanks for sharing, I'm Rose, I have the Rustic Italian Bread on here and I'm also a born and raised New Yorker from the Bronx but still have friends and relatives in NY and Yonkers too. Thanks. Rose
  • user
    Mary Silva marleyjune - May 20, 2011
    This recipe will make two loaves. Have to note that in the recipe. I've never done a braid with this bread because it's not like the traditional sweet bread dough. But I guess you could give it a try. Let me know how you like it. Enjoy fellow New Yorker! :-)
  • user
    Rose Rauhauser NewYorkWoman - May 20, 2011
    Mary: Do you know if I can use anise extract in place of the anise seeds??? Love that licorice flavor, I posted an Italian pie with anise in it if you like that flavor. My husband and I love it. Thanks Mary, I love talking to a fellow NYer. Rose
  • user
    Mary Silva marleyjune - May 20, 2011
    Never tried the extract, but I'm sure it's fine.
  • user
    Rose Rauhauser NewYorkWoman - May 20, 2011
    Thanks, I'll get the seeds and try next week. Sometimes the Giant supermarket I go to doesn't have all the things I use in the baking dept. but I'm not too far from a Wegman's.