Italian Anise Easter Bread Recette

This Italian Anise Easter Bread recipe is a family tradition, passed down through generations! It's a labor of love, but the result is a deliciously aromatic loaf, perfect for breakfast toasted with butter or enjoyed plain. The secret? Bread flour for a superior rise! This recipe is easily halved, and you can substitute butter for Crisco. Get ready to impress your family and friends with this authentic Easter treat.

Préparation 120 min

Cuisson 540 min

Calories 217.1 kcal

Protéines 9g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Italian Anise Easter Bread

3 large eggs
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
1 cup Crisco
½ cup vegetable oil
1 cup warm milk
1 tablespoon vanilla extract
1 cup warm water (105-115°F)
3 (2.25 oz each) envelopes active dry yeast
6-8 cups bread flour
Anise Seeds

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Comment préparer Italian Anise Easter Bread

In a mixer bowl, beat 3 large eggs.
Add 1 cup granulated sugar, 1 cup (2 sticks) unsalted butter, softened, 1 cup Crisco, ½ cup vegetable oil, 1 cup warm milk, and 1 tablespoon vanilla extract.
In a separate bowl, dissolve 3 (2.25 oz each) envelopes active dry yeast in 1 cup warm water (105-115°F).
Use a thermometer to ensure the water is the correct temperature.
Let the yeast sit until foamy, about 5-10 minutes.
Add the yeast mixture to the egg mixture.
Add 2 tablespoons anise seeds.
Gradually add 6-8 cups bread flour, one cup at a time, until the dough is too stiff to mix with the mixer.
Turn the dough out onto a lightly floured surface and knead in the remaining flour until a smooth, elastic dough forms. (You may need more or less than 8 cups of flour).
Oil the top of the dough ball, cover with plastic wrap, and let rise in a warm place for 6-8 hours, or overnight.
Grease 6 (9x5 inch) loaf pans.
Punch down the dough and divide it into 6 equal pieces. Gently shape each piece into a loaf and place it in a prepared loaf pan.
Cover the loaves with plastic wrap and let rise again in a warm place for 2-3 hours, or until doubled in size.
Bake for 50-60 minutes at 350°F (175°C), or until golden brown and a toothpick inserted into the center comes out clean.
Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

34g

Fat

10g

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts European Italian Mediterranean Vegetarian Spring Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Cuisine Preparation Occasion For Large Groups Breads European Holiday Event Easter Italian Dietary Low Sodium Yeast Low In Something Number Of Servings

Questions fréquentes

Combien de temps faut-il pour préparer Italian Anise Easter Bread ?

Italian Anise Easter Bread prend environ 660 minutes du début à la fin — environ 120 minutes de préparation et 540 minutes de cuisson.

Combien de calories contient Italian Anise Easter Bread ?

Italian Anise Easter Bread contient environ 217.1 calories par portion, avec environ 9 g de protéines, 11 g de glucides et 10 g de lipides.

De quels ingrédients ai-je besoin pour Italian Anise Easter Bread ?

Les principaux ingrédients de Italian Anise Easter Bread sont Eggs, Sugar, Butter, Crisco, Oil, Milk. Consultez la liste complète avec les quantités ci-dessus.