Anise Almond Loaf Recipes

DANISH ANISE AND ALMOND BREAD

Steps:

• Use bread machine, or.
• Dissolve yeast in 3/4 c warm water. Let stand 10 minutes.
• Meanwhile, mix together the flour, sugar, salt, almonds and anise seed.
• Add butter, oil, egg and egg yolk to the yeast mixture. Mix dry ingredients into wet ingredients.
• Knead dough until smooth.
• Put dough into greased bowl, turn over and cover. Let stand in warm place until almost doubled in bulk.
• Punch down dough and form into round loaf. Put on greased baking sheet.
• Let stand in warm place for 30 minutes.
• Brush dough with egg wash or milk.
• Bake at 350F for 35-45 minutes or until browned. Tap bottom of loaf and if it.
• sounds hollow, it should be done. Cool loaf before slicing.

ANISEED LOAF

Steps:

• In a large bowl, beat the sugar, honey and oil. Combine the flour, baking soda and salt; add to sugar mixture alternately with buttermilk, beating well after each addition. Stir in aniseed. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

ALMOND-ANISE BISCOTTI

Steps:

• Cream butter and 1 cup sugar.
• Add eggs one at a time, beating well after each.
• Stir in flavorings.
• Combine dry ingredients, add to creamed mixture.
• Stir in almonds.
• Lightly grease cookie sheet.
• Spray hands with non-stick spray and shape dough into 2-12x3 logs on prepared cookie sheet.
• Sprinkle with remaining sugar.
• Bake at 375°F for 15-20 minutes or until firm.
• Remove from oven and cool on wire rack for 15 minutes.
• Reduce oven temp to 300°F.
• Place log on cutting board and slice diagonally 1/2 inch thick.
• Place on cookie sheet sliced side down.
• Bake 10 minutes.
• Turn, bake 10 more minutes.
• If desired, dip into melted chocolate.
• Store in airtight container.

GREEK ANISE LOAF

Steps:

• Soften yeast in warm water. Pour scalded milk over sugar, butter and salt; stir til butter melts. Cool to lukewarm. Stir in flavorings. Add 1 cup of the flour; mix well. Stir in 1 egg and softened yeast; beat well. Add remaining flour ( or a little more or less to make a soft dough.) Turn out on lightly floured surface. Knead til smooth and elastic ( 8 - 10 minutes). Place in lightly greased bowl, turning once. Cover; let rise in a warm place until almost double (about 1 1/4 hours).
• Punch down. Let rise again until almost double (1 hours). Turn out on to lightly floured surface and divide dough into thirds; form in balls. Cover and let rest for 10 minutes.
• Roll each under hands to form strands 16 inches long, tapering ends. Braid loosely without stretching, beginning in the middle, working towards either end. Pinch ends together. Cover; let rise until almost double ( 40 minutes). Combine beaten egg and water; brush over braid; sprinkle with sesame seed.
• Bake at 375* for 25 minutes.