Sunday, April 24, 2011

Easter Anise Bread

“Soften 1 package active dry yeast in ¼ cup warm water. Combine 1/3 cup each butter, sugar, and milk, and ½ teaspoon salt, scald, stirring till butter melts. Cool to lukewarm. Add 1 cup sifted all-purpose flour, beat well. Add yeast, 1 slightly beaten egg, 2 tablespoons lemon juice, 1 teaspoon shredded lemon peel, 2 to 3 teaspoons anise seed; beat well. Add 2 ½ cups sifted flour or enough to make a soft dough. On lightly floured surface, knead until smooth and elastic (8 to 10 minutes). Place in lightly greased bowl, turning once to grease surface. Cover; let double in warm place (about 1 ½ hours). Punch down, let rest 10 minutes. Shape in loaf. Place in greased 8 ½ x 4 ½ x 2 ½ inch loaf pan. Cover; let double (about 45 minutes). Bake at 375⁰ for 35 to 40 minutes (place foil over top last 20 minutes). Remove from pan; cool. Glaze with icing.”

Found in America’s Favorite Recipes from Better Homes and Gardens, published 1966. Free e-card from Dover.

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