ITALIAN ANISE BREAD RECIPE | ALLRECIPES
My family has been making this Easter bread for generations. It's origins are in a family bakery owned by my great-great aunts off the boat from Italy. My mom and I are the only remaining individuals who know how to make this, so I'm posting it hoping to share it with others. It is made the old world way, so it is not quick, but it is delicious and well worth the work and wait.
Provided by Lindsey Elizabeth
Categories Breakfast and Brunch Breakfast Bread Recipes
Total Time 10 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6 loaves
Number Of Ingredients 8
Steps:
- Combine flour, sugar, and anise seed together in a very large bowl; create a well in the center.
- Mix warm water and yeast together in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
- Beat warm milk, eggs, and butter together in a bowl; stir into yeast mixture. Add milk mixture to the well in the flour mixture. Knead flour-milk mixture using your hands until dough and your hands are no longer sticky. Cover dough with a clean cotton cloth and let rise, 8 hours to overnight.
- Grease and flour 6 loaf pans.
- Punch dough down and divide into 6 portions. Mold each portion into a round shape and place each in a prepared pan. Cover pans and let rise for 1 hour more.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until bread is cooked through, 45 to 50 minutes.
Nutrition Facts : Calories 448.1 calories, CarbohydrateContent 81.4 g, CholesterolContent 88.6 mg, FatContent 8.1 g, FiberContent 2.5 g, ProteinContent 11.9 g, SaturatedFatContent 4 g, SodiumContent 73 mg, SugarContent 21.5 g
MOROCCAN ANISE BREAD RECIPE - FOOD.COM
This is a North African (Moroccan) bread recipe that I found on the recipesource.com website. The recipe makes 2 round loaves.
Total Time 2 hours 40 minutes
Prep Time 2 hours 10 minutes
Cook Time 30 minutes
Yield 2 loaves, 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve the yeast in 1/4 cup of the water. Add the honey (or sugar) and let stand until foamy, about 5 to 10 minutes.
- Add the remaining water, oil, anise, salt, and 2 cups of the flour to a large bowl. Gradually stir in the remaining flour until the mixture holds together.
- On a lightly floured surface, knead the dough until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to coat. Cover loosely with a towel or plastic wrap and let rise at room temperature until double in bulk, about 1 1/2 hours.
- Punch down the dough and divide in half. Shape each piece into a ball, cover, and let rest for about 10 minutes.
- Sprinkle a large baking sheet with cornmeal or fine semolina (or you can grease the baking sheet). Flatten each dough ball into a 6-inch round. Some cooks flute the outer edge, others leave it plain; it's your choice. Place the rounds on the prepared baking sheet, cover, and let.
- Preheat the oven to 375°F.
- Pierce the dough around the sides with the tines of a fork or a toothpick. Beat egg whites with water, and brush the tops of the loaves with the egg white mixture. Then lightly sprinkle the top of the loaf with the sesame seeds.
- Bake at 375° until golden brown and hollow-sounding when tapped, about 30 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 182.5, FatContent 2.8, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 394.6, CarbohydrateContent 33.5, FiberContent 1.7, SugarContent 0.6, ProteinContent 5.5
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