Italian Anise Easter Bread Recipes

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ITALIAN ANISE BREAD



Italian Anise Bread image

My family has been making this Easter bread for generations. It's origins are in a family bakery owned by my great-great aunts off the boat from Italy. My mom and I are the only remaining individuals who know how to make this, so I'm posting it hoping to share it with others. It is made the old world way, so it is not quick, but it is delicious and well worth the work and wait.

Provided by Lindsey Elizabeth

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 10h

Yield 20

Number Of Ingredients 8

12 ⅜ cups all-purpose flour
2 cups white sugar
5 tablespoons anise seed
½ cup warm water
2 (.25 ounce) packages active dry yeast
2 cups warm milk
8 eggs, at room temperature
½ cup butter, melted

Steps:

  • Combine flour, sugar, and anise seed together in a very large bowl; create a well in the center.
  • Mix warm water and yeast together in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
  • Beat warm milk, eggs, and butter together in a bowl; stir into yeast mixture. Add milk mixture to the well in the flour mixture. Knead flour-milk mixture using your hands until dough and your hands are no longer sticky. Cover dough with a clean cotton cloth and let rise, 8 hours to overnight.
  • Grease and flour 6 loaf pans.
  • Punch dough down and divide into 6 portions. Mold each portion into a round shape and place each in a prepared pan. Cover pans and let rise for 1 hour more.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until bread is cooked through, 45 to 50 minutes.

Nutrition Facts : Calories 448.1 calories, Carbohydrate 81.4 g, Cholesterol 88.6 mg, Fat 8.1 g, Fiber 2.5 g, Protein 11.9 g, SaturatedFat 4 g, Sodium 73 mg, Sugar 21.5 g

ITALIAN ANISE EASTER BREAD



Italian Anise Easter Bread image

Making this bread every Easter has been a tradition for my family. It is worth the work at least once a year. Great sliced and toasted with butter for breakfast or just plain. I have recently found that using bread flour helps the bread rise better and I have been able to half this recipe without a problem. You can use butter in place of the Crisco if you wish. Please note it should be 3 .25 oz envelopes yeast, it looks in the way the ingredients came up that its just one envelope but it should be three.

Provided by Demandy

Categories     Yeast Breads

Time 9h

Yield 5-6 loaves, 60 serving(s)

Number Of Ingredients 11

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

Steps:

  • In mixer bowl beat eggs. Add sugar, butter, crisco, oil, milk, and vanilla.
  • 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.
  • 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.
  • 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.
  • 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.
  • Bake 1 hour at 275 degrees. Do not underbake or they will be hard as a rock. (Top should be lightly browned.).

Nutrition Facts : Calories 217.1, Fat 6.5, SaturatedFat 2.1, Cholesterol 46.6, Sodium 26.9, Carbohydrate 34.3, Fiber 1, Sugar 8.5, Protein 5

ITALIAN ANISE EASTER BREAD



Italian Anise Easter Bread image

Subtlety sweet... tastes like Easter!

Provided by Mary Silva

Categories     Other Breads

Time 1h

Number Of Ingredients 10

2 pkg active dry yeast
1/2 c warm water
1/2 c warm milk
1 c softened butter
4 eggs
3/4 c sugar
1 tsp salt
1 1/2 Tbsp whole anise seeds
6-7 c all purpose flour
1 egg for wash

Steps:

  • 1. In a large bowl dissolve yeast in water, let bubble.
  • 2. Then blend all other ingredients in yeast water mixture, gradually add in flour.
  • 3. Knead dough 5-10 minutes. Spray a large bowl with cooking spray and cover with plastic wrap. Let rise for 5 hours.
  • 4. Punch down after first rise, shape and place in greased loaf pans. Cover again with plastic wrap and let rise 2 more hours.
  • 5. Mix one egg with 1 tablespoon of milk or water and brush tops of loaves. Bake at 350 degrees for 40-45 minutes.
  • 6. 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.

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