Easter Bread
The first time I had this bread I knew it was a keeper. It is so moist and the anise extract gives it a lovely flavor and aroma. We just spread a little butter and it’s heavenly.
Ingredients (makes 4 loaves)
2 ½ pkgs. Dry yeast
1 cup warm water
1 dozen eggs
11 cups flour
2 cups sugar
1oz. bottle of anise extract
2 beaten egg yolks
Dissolve the yeast in the warm water and set aside until frothy.
In a large bowl, blend flour and sugar and set aside.
Beat eggs in another bowl, add oil and anise extract and blend. Add yeast and stir. Make a well in the center of your flour bowl and slowly add your liquids, stirring to bring it all together. When blended, turn dough out on table top and knead until smooth and elastic, about 7 minutes. (use flour on hands if dough is sticky)
Place dough in a well greased large bowl, cover with plastic wrap. Set in a warm place and let sit overnight.
Next day preheat oven to 350 degree
Cut dough in 4 pieces and either shape loaf in a braid or a smooth top and place in a greased loaf pan (no need for a second rise) bake for 45 minutes. When the bread comes out of oven, brush with beaten egg and let dry.
This will be the best Easter Bread you have ever tasted.
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