Prep 12 hrs
Cook 20 mins
Easter Bread my grandpa made every year for Easter. It freezes quite well. Great sliced and toasted with butter.
- 8 ounces eggs (extra large eggs are approx. 2 oz. each)
- 1⁄2 cup sugar
- 3⁄4 teaspoon vanilla extract
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon anise extract
- 6 tablespoons softened butter, very soft to melted but not hot
- 3⁄8 ounce active dry yeast (standard packets are 1/4 oz)
- 5⁄8 cup lukewarm water
- 1 1⁄4 lbs flour
- 1⁄2 ounce anise seed
- 1⁄2 lb raisins
- Add all ingredients except raisins to breadmaker in a way that works for you and your particular breadmaker. I like to add all the liquids first then the dry ingredients on top.
- Set breadmaker to do a manual/dough cycle (sweet bread).
- Check after 5 minutes of kneading. If dough is very sticky, add a small handful of flour. If it's very dry, add a little water. Check again after a few minutes and adjust until you get a nice dough texture.
- When cycle completes, remove dough from machine and place on a kneading surface.
- Add the raisins. Knead a little, mixing in the raisins.
- Shape into loaves. This recipe makes 2 large or 4 small braided loaves.
- Place loaves on baking sheets, allowing enough room for loaves to double in size.
- Let the loaves rise, covered, until doubled.
- Bake at 325F for 30 minutes.