This recipe was posted to the MasterCook recipe list by <Purlbug@aol.com>.
Reposted here with permission.
Reggie
* Exported from MasterCook *
Easter Anise Loaf
Recipe By : The Encyclopidia of Creative Cooking: Charlotte Turgeon
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 envelopes active dry yeast
1/4 cup lukewarm water
1 teaspoon sugar
1/2 cup butter
2/3 cup sugar
1 tablespoon grated lemon rind
3/4 teaspoon aniseed
1 teaspoon salt
3/4 cup scalded milk
4 eggs -- beaten
6 cups all-purpose flour
3/4 cup currants
5 hard boiled eggs, dyed red with food color
In small bowl proof yeast with 1/4 cup milk and 1 teaspoon sugar.
In large bowl combine butter (softened, cut into bits), sugar, lemon rind,
aniseed, and salt. Add scalded milk (while still hot); stir well. Cool mixture
to lukewarm. Add yeast mixture. Add 4 eggs and 2 cup flour; beat with electric
mixture on medium speed 2 minutes. By hand mix 2 1/2 cups flour and currants.
Dough should be soft and slightly sticky.
Turn dough onto well-flour board; knead in 1 1/2 cups flour. Knead 10 minutes
or until dough is smooth and satiny. Form dough into ball; place in greased
bowl. Turn dough in bowl to grease top. Cover; let rise in warm place 1 1/2
hours or until double in bulk.
Punch down dough. Divide into 3-equal pieces; shape each piece into 20-inch
rope. Braid 3 dough ropes; form into circle. Press ends together. Place on
greased baking sheet. Press dyed eggs into braid at intervals. Brush with
melted butter. Cover; let rise in warm place until double in bulk.
Bake in preheated 325F oven 45 to 50 minutes or until golden brown. Cool on
cake rack
Yield 1 loaf.
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