Prep 10 mins
Cook 3 hrs
easy good later to use with french toast..
- 1⁄2 cup warm milk
- 1⁄2 cup warm water
- 1 teaspoon fresh lemon juice
- 1⁄4 lemon, zest of, grated
- 1 teaspoon fresh orange juice
- 1⁄4 orange, zest of, grated
- 1⁄4 teaspoon vanilla extract (optional)
- 2 large eggs
- 1 whole egg yolk
- 1⁄2 cup room temp. butter
- 1⁄3 cup granulated sugar
- 1 teaspoon salt
- 1 1⁄2 teaspoons active dry yeast
- 3 1⁄2 cups flour
- 1 teaspoon anise seed
- Mix according to your manufactures instructions.
- Adding the anise seeds after first kneading and signal.
- Add flour if needed or drop of milk if needed upon mixture, to form a nice soft ball of dough.
- Place on sweet bread setting dark crust.
I used this recipe on the dough cycle of my bread machine and left out the anise seed. I also used bread machine yeast rather than active dry yeast. Dough was divided into 3 ropes; braided it; placed it on parchment lined cookie sheet; covered it with a teatowel and let it rise in slightly warmed oven for approximately 3/4 hour until double in sie. Baked it in a 375 Deg F. oven for 35 minutes. After cooling, covered with icing made of milk, icing sugar and lemon juice. Makes an extremely large loaf. Excellent results.
I loved this bread (a little too much, to be honest)...such a great combination of flavors. The recipe was too large for my bread machine, and puffed over the top a bit...so next time I'll probably do as another reviewer did and bake it in the oven after letting the bread machine knead it for me. The finished product was very fluffy, with a large crumb, and was very moist (I'm sure because of all of the butter in it). Thanks for sharing this...it was so good!
I made this for Easter. The loaf was really dense and dry. The taste was o.k. - not very strongly flavored.