Jircitano Easter Raisin Bread

Submitted by Chef #290098

"Easter Bread my grandpa made every year for Easter. It freezes quite well. Great sliced and toasted with butter."

 

• Ready In: 12hrs 20mins
• Ingredients: 12
• Yields: 8 loaves
• Serves: 64

ingredients

• 1 quart egg (extra large eggs are approx. 2 oz. each)
• 2 cups sugar
• 1 tablespoon vanilla extract
• 1 tablespoon salt
• 1 tablespoon anise extract
• 3⁄4 lb softened butter, very soft to melted but not hot
• 1 1⁄2 ounces active dry yeast (standard packets are 1/4 oz)
• 2 1⁄2 cups lukewarm water
• 5 lbs flour
• 2 1⁄2 cups instant potato flakes
• 2 ounces anise seed
• 2 lbs raisins

directions

1. Combine first 8 ingredients in a bowl.
2. Combine next 3 ingredients in a separate bowl.
3. Put them together, knead the bugger out of it (about 20 minutes).
4. Let it rest, and go rest yerself. Let it double in a warm place.
5. Add the raisins. Knead a little, mixing in the raisins, then shape into loaves. (The full recipe makes 8 large or 16 small braided loaves).
6. Let the loaves rise, covered, until doubled.
7. Bake at 325F for 30 minutes.