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Citron-Anise Loaf Recipe
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (105 To 115 Degrees)|
|Lukewarm milk||1⁄2 Cup (8 tbs), scalded then cooled|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|All purpose flour||5 Cup (80 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Cut up citron||1⁄2 Cup (8 tbs)|
|Anise seed||1 Tablespoon|
|Pine nuts||2 Tablespoon|
Calories 2162 Calories from Fat 611
% Daily Value*
Total Fat 70 g107.7%
Saturated Fat 33.6 g168%
Trans Fat 0 g
Cholesterol 443.8 mg
Sodium 1122.3 mg46.8%
Total Carbohydrates 338 g112.6%
Dietary Fiber 13.7 g54.9%
Sugars 81.8 g
Protein 52 g103.2%
Vitamin A 37.3% Vitamin C 13.1%
Calcium 25.1% Iron 120.2%
*Based on a 2000 Calorie diet
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 to 2 hours.
Punch down dough; divide in half.
Shape each half into round, slightly flat loaf.
Place loaves 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 350Â°.
Mix 1 egg and 1 tablespoon water; brush on loaves.
Bake 35 to 45 minutes.
(Can be served immediately.) Cool loaves 1 hour.
Wrap in heavy-duty aluminum foil, label and freeze.
2/1 hours before serving, remove Citron-Anise Loaf from freezer.
Thaw in wrapper at room temperature.
Can be warmed, if desired