When I was growing up, anise was one of my favorite Christmas flavors. So my mother always made this bread for the holidays. Now my own family enjoys the tasty tradition.—Eileen Falk, Cutler, Indiana
Recommended: 19 Easter Bread Recipes
- 3 to 3-1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 package (1/4 ounce) quick-rise yeast
- 1/2 teaspoon salt
- 1/3 cup 2% milk
- 1/3 cup butter, cubed
- 1/4 cup water
- 1 egg
- 2 tablespoons lemon juice
- 2 to 3 teaspoons aniseed
- 1 teaspoon grated lemon peel
- 1 cup confectioners' sugar
- 1/4 teaspoon vanilla extract
- 2 to 3 tablespoons 2% milk
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add egg, lemon juice, aniseed, lemon peel and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 35-40 minutes.
- Punch dough down. Place in a greased 8-in. x 4-in. loaf pan. Cover and let rise until doubled, about 40 minutes.
- Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack.
- For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spread over top of warm loaf, allowing glaze to drape down the sides. Cool. Yield: 1 loaf (12 slices).
Originally published as Glazed Lemon-Anise Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p46
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