Anise Raisin Bread Recipe
Her yummy yeast bread tastes as special as the holidays, Linda Hoza affirms. "The festive blend of anise, citrus and raisins makes it perfect for Christmas or Easter brunch," she suggests from Poland, Ohio. "I've even used leftover slices to make a bread pudding dessert."
- 1 package (1/4 ounce) active dry yeast
- 1/3 cup warm fat-free milk (110° to 115°)
- 2/3 cup sugar
- 1/2 cup orange juice
- 1/3 cup butter, softened
- 2 eggs
- 2 egg whites
- 3 tablespoons lemon juice
- 1 tablespoon grated orange peel
- 1 teaspoon salt
- 1 teaspoon grated lemon peel
- 1 teaspoon anise extract
- 4-1/2 to 5-1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup golden raisins
- In a bowl, dissolve yeast in warm milk. Add the sugar, orange juice, butter, eggs, egg whites, lemon juice, orange peel, salt, lemon peel, extract and 2 cups flour. Beat until smooth. Stir in raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a bowl coated with cooking spray; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 8-in. x 4-in. loaf pans coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 45-50 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves (12 slices each).
Originally published as Anise Raisin Bread in Light & Tasty December/January 2003, p10
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