Italian anise bread
1 servings
Ingredients
| Quantity | 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 | |
Directions
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]