Italian Easter Bread

  • Portie: 4 personen
  • Kooktijd: 20 minuten
  • Bekeken: 842 x



  1. In large bowl sprinkle yeast into warm water; add sugar and let stand for about 8 -10 minutes or until frothy and yeast is dissolved
  2. Measure combined lemon and orange juice
  3. Add milk to make 1 cup
  4. Combine with sugar and salt in saucepan
  5. Scald; let cool until lukewarm
  6. Add to yeast mixture
  7. Mix together
  8. Stir in 3 cups of flour
  9. Add eggs
  10. Mix well
  11. Stir in anise, then oil, rated orange and lemon rinds and raisins
  12. Mix well
  13. Stir in enough flour to make a soft, non-sticky dough
  14. (3-5 cups) Turn out on a lightly floured board and KNEAD until smooth and satiny - about 10 minutes
  15. Place in greased bowl; turn dough over to grease top
  16. Cover and let rise in a warm place for approx
  17. 1 1/2 hours
  18. Punch down and knead lightly a few times
  19. Divide into 3
  20. Shape each into loaves
  21. Place in 3 greased bread pans
  22. Cover and let rise until double in size - about 1 hour
  23. Brush with beaten mixed with 1 theelepel
  24. sugar
  25. Bake at 350F degree for 20 minutes, then lower temperature to 300F degree and continue baking for about 15 minutes or until browned and well done

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