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Glazed Lemon-Anise Bread

 Glazed Lemon-Anise Bread
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
12 ServingsPrep: 25 min. + rising Bake: 25 min. + cooling

Ingredients

  • 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
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 2 to 3 tablespoons 2% milk

Directions

  • 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

2 of 2

Glazed Lemon-Anise Bread (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 slice equals 233 calories, 6 g fat (3 g saturated fat), 32 mg cholesterol, 146 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.