1/2 Photos of Italian Anise Easter Bread
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.
My Private Note
Units: US | Metric
- 1In mixer bowl beat eggs. Add sugar, butter, crisco, oil, milk, and vanilla.
- 2Dissolve 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.
- 3Add 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.
- 4Knead 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.
- 5Grease 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.
- 6Bake 1 hour at 275 degrees. Do not underbake or they will be hard as a rock. (Top should be lightly browned.).
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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
- Total Fat 6.5 g
- Saturated Fat 2.1 g
- Cholesterol 46.6 mg
- Sodium 26.8 mg
- Total Carbohydrate 34.2 g
- Dietary Fiber 1.0 g
- Sugars 8.5 g
- Protein 4.9 g