Jircitano Easter Raisin Bread

Name: Jircitano Easter Raisin Bread
Prep time: 12 h
Cook time: 20 min
Total time: 12 h 20 min
Yield: 8 loaves, 64 serving(s)
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

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Recipe by Chef #290098

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

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READY IN: 12hrs 20mins

SERVES: 64

YIELD: 8 loaves

UNITS: US

INGREDIENTS

Nutrition

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

Combine first 8 ingredients in a bowl.
Combine next 3 ingredients in a separate bowl.
Put them together, knead the bugger out of it (about 20 minutes).
Let it rest, and go rest yerself. Let it double in a warm place.
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).
Let the loaves rise, covered, until doubled.
Bake at 325F for 30 minutes.

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Jircitano Easter Raisin Bread

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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