Anise Bread Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/2 Cup (16 tbs) | |
| Warm milk | 1/2 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| 1 1/2 tablespoons anise seeds | ||
| Butter margarine | 1/2 Cup (16 tbs), cooled | |
| Eggs | 2 | |
| Salt | 1/2 Teaspoon | |
| 4 1/2 to 5 cups all-purpose flour, unsifted | ||
| 2/3 cup firmly packed brown sugar mixed with 1/2 teaspoon ground cinnamon | ||
| Sugar glaze | ||
Directions
In a large bowl, dissolve yeast in water.
Add milk, sugar, anise seeds, 3 tablespoons of the butter, eggs, salt, and 1 1/2 cups of the flour.
Beat for about 5 minutes, then gradually beat in about 2 1/2 cups more flour to make a soft dough.
Turn dough out onto floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down, knead briefly on lightly floured board to release air, and roll out into a 12 by 22-inch rectangle.
Brush remaining 5 tablespoons butter over dough to within 1/2 inch of edges.
Sprinkle brown sugar-cinnamon mixture evenly over butter.
Starting with a wide side, roll up tightly jelly-roll fashion, pinching edge to seal.
Being careful not to stretch roll, place it seam side down in a greased 10-inch tube pan; pinch ends together to close circle.
With a razor blade or sharp floured knife, make 7 evenly spaced slashes, 1/2 inch deep, on top.
Cover and let rise in a warm place until almost doubled (about 45 minutes).
Bake in a 350° oven for 50 to 60 minutes or until loaf is lightly browned and sounds hollow when tapped.
Cool in pan 5 minutes; then turn out on rack.
While still warm, spoon on sugar glaze, letting it drizzle down sides.
(If made ahead, let bread cool completely and freeze; glaze after reheating.)
Add milk, sugar, anise seeds, 3 tablespoons of the butter, eggs, salt, and 1 1/2 cups of the flour.
Beat for about 5 minutes, then gradually beat in about 2 1/2 cups more flour to make a soft dough.
Turn dough out onto floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 1/2 hours).
Punch dough down, knead briefly on lightly floured board to release air, and roll out into a 12 by 22-inch rectangle.
Brush remaining 5 tablespoons butter over dough to within 1/2 inch of edges.
Sprinkle brown sugar-cinnamon mixture evenly over butter.
Starting with a wide side, roll up tightly jelly-roll fashion, pinching edge to seal.
Being careful not to stretch roll, place it seam side down in a greased 10-inch tube pan; pinch ends together to close circle.
With a razor blade or sharp floured knife, make 7 evenly spaced slashes, 1/2 inch deep, on top.
Cover and let rise in a warm place until almost doubled (about 45 minutes).
Bake in a 350° oven for 50 to 60 minutes or until loaf is lightly browned and sounds hollow when tapped.
Cool in pan 5 minutes; then turn out on rack.
While still warm, spoon on sugar glaze, letting it drizzle down sides.
(If made ahead, let bread cool completely and freeze; glaze after reheating.)
Chef
