Italian Anise Easter Bread
Making this bread every Easter has been a tradition for my family. We have never figured out how to make it in smaller quantities or an easier way. It is worth the work at least once a year. Great sliced and toasted with butter for breakfast or just plain.Â This makes 5 loaves.
|2 1/2||cups sugar|
|1/2||cup melted butter|
|1||cup warm water|
|3 (1/4||ounce) envelopes yeast|
|16-20||cups flour (almost 5 lbs.)|
|2||tablespoons anise seeds|
- In mixer bowl beat eggs. Add sugar, butter, crisco, oil, milk, and vanilla.
- Dissolve yeast in the warm water. Add to egg mixture. Add anise.
- Add flour one cup at a time until mixture is unmanageable. Transfer into LARGE pan (Dishpan works well.) and work in remaining flour, kneading with hands.
- Knead until you are too tired to knead any more (half hour?) and then oil top of dough ball, cover, and let rise in warm place 6 hours or overnight.
- Grease 5 loaf pans. Separate dough into 5 parts and knead each again. Cover with towels and let rise in warm place another couple of hours.
- Bake 1 hour at 275 degrees. Do not underbake or they will be hard as a rock. (Top should be lightly browned.).