Yield: 1 servings
|1 pack||Active Dry Yeast|
|2 cups||Flour, sifted|
|2 teaspoons||Anise Seeds|
|⅓ cup||Butter or Margarine|
|¾ cup||Confectioners Sugar, sifted|
|1 tablespoon||Light Cream|
|½||Egg, slightly beaten|
|1 teaspoon||Shredded Lemon Peel|
|2 tablespoons||Lemon Juice|
>>>>> Bread <<<<<
In a large mixing bowl combine the yeast, 1/ cup of flour and anise seeds. Heat milk, butter, sugar and salt in a sauce pan until just warm. Stir to melt. Add heated liquid to flour mixture. Add egg, lemon peel and juice on low speed for / minute, scraping sides constantly. Beat 3 minutes on high speed. Stir in remaining flour by hand to make a soft dough. Knead 8-10 minutes on a floured board until smooth and elastic. Place in a lightly greased bowl. Turn once to grease, over and let rise in a warm place 1/-2 hours. Punch down and let rest 10 minutes. Shape into a round loaf, cover and let rise until double (about 45 minutes) in a greased pan. Bake 35-40 minutes in a preheated 375oF oven until done.
>>>>> Frosting <<<<<
Stir all ingredients together until smooth and spread on the warm cake.
Source: "The Yankee Kitchen" 04-02-93 (#3) [Adaline]