Italian Anise Easter Bread

poniedziałek, 10 lutego 2014

Italian Anise Easter Bread

Time: 9 hrs


  • 12 eggs
  • 2 1/2 cups sugar
  • 1/2 cup melted butter
  • 1/2 cup Crisco
  • 1/2 cup oil
  • 1/2 cup milk
  • 3 teaspoons vanilla
  • 1 cup warm water
  • 3 (1/4 ounce) envelopes yeast (not rapid rise)
  • 16 -20 cups flour (almost 5 lbs.)
  • 3 tablespoons anise seeds


  • 1 In mixer bowl beat eggs. Add sugar, butter, crisco, oil, milk, and vanilla.
  • 2 Dissolve yeast in the warm water. You may want to use a thermometer to be sure the temperature is correct. Let yeast sit until it foams, as in package directions. Add to egg mixture. Add anise.
  • 3 Add flour one cup at a time until mixture is unmanageable. Transfer into LARGE pan (Dishpan works well.) and work in remaining flour, kneading with hands.
  • 4 Knead until you are too tired to knead any more (half hour?) and then oil top of dough ball, cover, and let rise in warm place 6 hours or overnight.
  • 5 Grease 6 loaf pans. Separate dough into 6 parts and knead each again. Cover with towels and let rise in warm place another couple of hours.
  • 6 Bake 1 hour at 275 degrees. Do not underbake or they will be hard as a rock. (Top should be lightly browned.).

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