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    You are in: Home / Recipes / Italian Anise Easter Bread Recipe
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    Italian Anise Easter Bread

    Italian Anise Easter Bread. Photo by Demandy

    1/2 Photos of Italian Anise Easter Bread

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    Total Time:

    Prep Time:

    Cook Time:

    9 hrs

    8 hrs

    1 hrs

    Demandy's Note:

    Making this bread every Easter has been a tradition for my family. It is worth the work at least once a year. Great sliced and toasted with butter for breakfast or just plain. I have recently found that using bread flour helps the bread rise better and I have been able to half this recipe without a problem. You can use butter in place of the Crisco if you wish. Please note it should be 3 .25 oz envelopes yeast, it looks in the way the ingredients came up that its just one envelope but it should be three.

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    Ingredients:

    Serves: 60

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      In mixer bowl beat eggs. Add sugar, butter, crisco, oil, milk, and vanilla.
    2. 2
      Dissolve yeast in the warm water. You may want to use a thermometer to be sure the temperature is correct. Let yeast sit until it foams, as in package directions. Add to egg mixture. Add anise.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Grease 6 loaf pans. Separate dough into 6 parts and knead each again. Cover with towels and let rise in warm place another couple of hours.
    6. 6
      Bake 1 hour at 275 degrees. Do not underbake or they will be hard as a rock. (Top should be lightly browned.).

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on January 14, 2010

      55

      Thank you for this recipe. My Mom used to make this but the recipe was never written down. I made a few alterations: I halved the recipe without a problem. I omitted the vanilla and used all Crisco for the fats. It made 3 loaves. Also, I let the stand mixer do the kneading for me for 15 minutes.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 03, 2007

      55

      This was the recipe I was looking for. I was given the recipe years ago by an Italian lady straight from Italy, but over the years I lost it. I loved the bread. The recipe was exactly like mine with one exception. After baking it and letting it cool for about 15 minutes. I frost the loaves with vanilla buttercream frosting, then sprinkle with the little colored cookie sprinkles. The ones that are all different colors and in a ball shape. It is really a nice Easter touch and looks so pretty. That is how my friend decorated her loaves. Anyways , I give this recipe 5 stars. It was wonderful and I followed the directions to a tee for baking.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Italian Anise Easter Bread

    Serving Size: 1 (63 g)

    Servings Per Recipe: 60

    Amount Per Serving
    % Daily Value
    Calories 217.1
     
    Calories from Fat 58
    27%
    Total Fat 6.5 g
    10%
    Saturated Fat 2.1 g
    10%
    Cholesterol 46.6 mg
    15%
    Sodium 26.8 mg
    1%
    Total Carbohydrate 34.2 g
    11%
    Dietary Fiber 1.0 g
    4%
    Sugars 8.5 g
    34%
    Protein 4.9 g
    9%

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