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Easter Bread

Source of Recipe


Better Homes & Gardens






List of Ingredients



• 1 pkg. active dry yeast
  
• 1/2 tsp sugar
  
• 1/2 cup warm water (105 to 115 degrees F)
  
• 3 eggs
  
• 2/3 cup sugar
  
• 1 Tbsp finely shredded orange peel
  
• 1/3 cup orange juice
  
• 1/4 cup butter, melted
  
• 1/4 cup cooking oil
  
• 2 tsp anise seed
  
• 1 tsp salt
  
• 4-1/2 to 5 cups all-purpose flour
  






Instructions



1. Dissolve yeast and the 1/2 teaspoon sugar in the warm water. Set aside.
   
   
2. In a large mixing bowl beat eggs with an electric mixer until frothy; gradually beat in the 2/3 cup sugar. Beat in orange peel, orange juice, melted butter, oil, anise seed and salt. Beat in 2 cups of the flour and the yeast mixture; beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
   
   
3. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic, 3 to 5 minutes. Shape into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise until double (about 2 hours).
   
   
4. Punch dough down; cover and let rest 10 minutes. Press dough evenly into a greased 10-inch tube pan. Cover; let rise in a warm place until almost double (1-1/2 to 1-3/4 hours).
   
   
5. Preheat oven to 300 degrees (F). Bake bread about 50 minutes or until top and sides are golden brown.
   
   Remove from pan; cool on wire rack.
   
   Makes 1 loaf (16 slices).