Citron Anise Loaf Recipe
Do you want an easy to make but great in taste Citron Anise Loaf recipe? Citron Anise Loaf makes a yummy Side Dish. This is an ideal dish to include in today's menu.
Ingredients
Dough
2 packages active dry yeast
1/2 cup warm water
1/2 cup lukewarm milk
1/2 cup sugar
1 teaspoon salt
2 eggs
1/2 cup butter or margarine, softened
4 1/2 to 5 cups all purpose flour
1/2 cup raisins
1/2 cup cut up citron
1 tablespoon anise seed
2 tablespoons pine nuts, if desired
Glaze
1 egg
1 tablespoon water
Directions
Dissolve yeast in warm water in large bowl.
Mix in milk, sugar, salt, 2 eggs, the butter and 2 1/2 cups of the flour; beat until smooth.
Stir in fruit, anise seed, nuts and enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, 1 1/2 to 2 hours.
Punch down dough; divide in half.
Shape each half into round, slightly flat loaf.
Place in opposite corners of greased baking sheet.
Cut a cross 1/2 inch deep on top of each loaf.
Let rise until double, about 1 hour.
Heat oven to 350°.
Mix 1 egg and 1 tablespoon water; brush on loaves.
Bake 35 to 45 minutes.
Cool. (Can be served immediately.)
Cool loaves 1 hour.
Wrap in heavy duty aluminum foil, label and freeze.
2 1/2 hours before serving, remove Citron anise Loaf from freezer.
Mix in milk, sugar, salt, 2 eggs, the butter and 2 1/2 cups of the flour; beat until smooth.
Stir in fruit, anise seed, nuts and enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, 1 1/2 to 2 hours.
Punch down dough; divide in half.
Shape each half into round, slightly flat loaf.
Place in opposite corners of greased baking sheet.
Cut a cross 1/2 inch deep on top of each loaf.
Let rise until double, about 1 hour.
Heat oven to 350°.
Mix 1 egg and 1 tablespoon water; brush on loaves.
Bake 35 to 45 minutes.
Cool. (Can be served immediately.)
Cool loaves 1 hour.
Wrap in heavy duty aluminum foil, label and freeze.
2 1/2 hours before serving, remove Citron anise Loaf from freezer.
