Italian Anise Easter Bread
Source of Recipe
Internet
List of Ingredients
1 c Milk
1 c Sugar
6 tb Unsalted butter
2 ts Active dry yeast
1 pn Sugar
1/4 c Cup warm water (105 to 115~)
6 To 6-1/2 c unbleached
-all-purpose flour
1 1/2 ts Salt
2 ts Baking powder
4 Eggs
2 tb Pure anise extract
1 Egg -- beaten, glaze
1 tb Fennel seeds, sprinkling
Recipe
*Anise extract, or anise flavoring, can be purchased
at most health-food stores. Or rum can be substituted.
In medium saucepan or microwave-proof bowl, combine
milk, the 1 c sugar and butter. Heat, stirring
occasionally, until butter is melted. Let mixture
stand until warm, 105-115~. In small bowl, sprinkle
yeast and pinch of sugar over warm water. Stir to
dissolve. Let stand until foamy, about 10 minutes. In
large bowl, with whisk, or in work bowl of heavy-duty
electric mixer fitted with paddle attachment, place 3
cups of the flour, salt and baking powder. Make a well
in center and break the 4 eggs into the well.
Gradually mix a few tablespoons of the flour into the
eggs, add the anise extract and yeast and milk
mixtures, and mix until a soft, smooth, sticky dough
is formed, about 2 minutes. Add remaining flour, 1/2 c
at a time, until a soft dough is formed that just
clears the sides of the bowl, switching to a wooden
spoon as necessary if making by hand. Turn out dough
onto a lightly floured work surface and knead until
smooth and elastic, 2 to 3 minutes, adding only 1 tb
flour at a time as necessary to prevent sticking. It
is important that this dough remain very soft, and
springy. Place in greased deep container, turn once to
coat the top and cover tightly with plastic wrap. Let
rise at cool room temperature until doubled in bulk,
about 12 hours or as long as overnight. Gently deflate
the dough and let rise again at room temperature until
doubled in bulk, 1 to 1-1/2 hours. Gently deflate and
divide the dough into 9 equal portions. On a lightly
floured work surface, roll each portion into a rope
12" long. Using 3 ropes for each braid, braid ropes
together, tuck under the ends and place each braid
into a greased 9x5 loaf pan. Alternately place loaves
on greased or parchment-lined baking sheet. Cover
loosely with plastic wrap and let rise at room
temperature until doubled in bulk or 1" above the rims
of the pans, 45 minutes to 1 hour. 20 before baking,
preheat oven to 350~. Brush tops with the egg glaze,
taking care not to let it drip down the sides of the
pan. Sprinkle with fennel seeds. Bake in center of the
preheated oven until deep golden brown, 35-40 minutes.
Remove from oven and immediately turn out onto a rack
to cool completely. This bread freezes well. Yields
three 9x5 or free-standing braided loaves each serving
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