Ingredients for Italian Anise Easter Bread
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How to Make 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
