Italian anise bread

Yield: 1 servings

Measure Ingredient
1 pack Active Dry Yeast
2 cups Flour, sifted
2 teaspoons Anise Seeds
½ cup Milk
⅓ cup Butter or Margarine
¾ cup Confectioners Sugar, sifted
1 tablespoon Light Cream
⅓ cup Sugar
½ teaspoon Salt
½ Egg, slightly beaten
1 teaspoon Shredded Lemon Peel
2 tablespoons Lemon Juice
¼ teaspoon Vanilla
dash Salt

BREAD

FROSTING

>>>>> 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]

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