Easter Anise Loaf Recipe
Ingredients
| Active dry yeast | 1⁄2 Ounce (2 Envelopes) | |
| Lukewarm milk | 1⁄4 Cup (4 tbs) | |
| Sugar | 1 Teaspoon | |
| Butter | 1⁄2 Cup (8 tbs) (1 Stick) | |
| Sugar | 2⁄3 Cup (10.67 tbs) | |
| Grated lemon rind | 1 Tablespoon | |
| Aniseed | 3⁄4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Scalded milk | 3⁄4 Cup (12 tbs) | |
| Eggs | 4 , beaten | |
| All purpose flour | 6 Cup (96 tbs) | |
| Currants | 3⁄4 Cup (12 tbs) | |
| Hard boiled eggs | 5 , dyed red with food coloring | |
| Red food coloring | 5 Drop (Adjust Quantity As Needed) |
Nutrition Facts
Serving size: Complete recipe
Calories 5044 Calories from Fat 1393
% Daily Value*
Total Fat 157 g242.3%
Saturated Fat 78.8 g394%
Trans Fat 0 g
Cholesterol 2318.9 mg773%
Sodium 2701.1 mg112.5%
Total Carbohydrates 749 g249.6%
Dietary Fiber 29.9 g119.7%
Sugars 163.7 g
Protein 154 g308.3%
Vitamin A 114.7% Vitamin C 91%
Calcium 74.8% Iron 255.4%
*Based on a 2000 Calorie diet
Directions
In large bowl combine butter (softened, cut into bits), sugar, lemon rind, aniseed, and salt.
Add scalded milk (while still hot); stir well.
Cool mixture to lukewarm.
Add yeast mixture.
Add 4 eggs and 2 cups flour; beat with electric mixer on medium speed 2 minutes.
By hand mix in 2 1/2 cups flour and currants.
Dough should be soft and slightly sticky.
Turn dough onto well-floured board; knead in 1 1/2 cups flour.
Knead 10 minutes or until dough is smooth and satiny.
Form dough into ball; place in greased bowl.
Turn dough in bowl to grease top.
Cover; let rise in warm place 1 1/2 hours or until double in bulk.
Punch down dough.
Divide into 3 equal pieces; shape each piece into 20-inch rope.
Braid 3 dough ropes; form into circle.
Press ends together.
Place on greased baking sheet.
Press dyed eggs into braid at intervals.
Brush with melted butter.
Cover; let rise in warm place until double in bulk.
Bake in preheated 325 °F oven 45 to 50 minutes or until golden brown.
Cool on cake rack.
Chef
