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Anise Raisin Bread

 Anise Raisin Bread
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."
24 ServingsPrep: 30 min. + rising Bake: 45 min.

Ingredients

  • 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

Directions

  • 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

2 of 2

Anise Raisin Bread (continued)

Directions (continued)

  • 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).
Nutritional Facts: One slice equals 170 calories, 3 g fat (2 g saturated fat), 25 mg cholesterol, 137 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit, 1/2 fat.