SWEET BRAIDED EASTER BREAD
Delicious egg bread made with eggs, orange zest, and anise egg wash for an "eggstra" special flavor! A slightly sweet bread good by itself or toasted, especially with coffee or tea. You can even use it for French toast or bread pudding. I make this every year for my family at Easter. A special treat they look forward to once a year! The colored eggs are great fun too and add to your holiday decor.
Provided by Sandis Take
Categories Bread Yeast Bread Recipes Egg
Time 3h35m
Yield 12
Number Of Ingredients 14
Steps:
- Combine milk, oil, salt, orange extract, 2 eggs at room temperature, sugar, orange zest, 4 cups of flour, and yeast in a bread machine, in that order. Set to Dough cycle and start the machine; be sure to peek inside while dough is mixing and add additional flour as needed to create a soft, but not wet, dough.
- Transfer dough to an oiled bowl and let rise until doubled in size, about 1 hour.
- Meanwhile, bring a pot of water to a boil over medium-high heat. Reduce heat to a rapid simmer and add 4 whole eggs to soft boil. Continue to simmer for 6 minutes. Remove from heat and transfer eggs to a bowl of ice water to cool quickly.
- Punch risen dough down and turn onto a floured surface. Divide into 3 even pieces. Roll each piece to form about a 1 1/2-inch thick rope that is 12 inches long. Take the pieces and braid them together, pinching the ends. Loop into a circle and pinch the ends to close. Place on a baking sheet lined with parchment paper. Align boiled eggs evenly about the braid and push in gently, about 1/3 of the way down. Cover and let rise again, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine remaining room temperature egg, 2 tablespoons water, and anise extract in a bowl for egg wash. Brush braid with the egg wash, being careful not to get any on your boiled eggs or while baking they will have cooked wash on them and won't dye nicely.
- Bake in the preheated oven, switching between another parchment-lined baking sheet every 10 minutes throughout baking time to prevent the bottom from getting too dark, until browned, about 30 minutes. Remove from the oven and let cool thoroughly, 20 to 30 minutes.
- Paint your eggs on the bread with liquid food dye. Be careful not to drip on the bread. Let dry, about 10 minutes. Brush bread with anisette liqueur and let dry before serving, about 5 minutes more.
Nutrition Facts : Calories 315 calories, Carbohydrate 45.3 g, Cholesterol 105.5 mg, Fat 10.1 g, Fiber 1.6 g, Protein 9.1 g, SaturatedFat 2.4 g, Sodium 147.5 mg, Sugar 12.6 g
ITALIAN ANISE EASTER BREAD
Subtlety sweet... tastes like Easter!
Provided by Mary Silva
Categories Other Breads
Time 1h
Number Of Ingredients 10
Steps:
- 1. In a large bowl dissolve yeast in water, let bubble.
- 2. Then blend all other ingredients in yeast water mixture, gradually add in flour.
- 3. Knead dough 5-10 minutes. Spray a large bowl with cooking spray and cover with plastic wrap. Let rise for 5 hours.
- 4. Punch down after first rise, shape and place in greased loaf pans. Cover again with plastic wrap and let rise 2 more hours.
- 5. Mix one egg with 1 tablespoon of milk or water and brush tops of loaves. Bake at 350 degrees for 40-45 minutes.
- 6. NOTE: If you have time, you can let this rise overnight, punch dough down and shape, put in pan and let rise 3 more hours, then bake.
ITALIAN ANISE BREAD
My family has been making this Easter bread for generations. It's origins are in a family bakery owned by my great-great aunts off the boat from Italy. My mom and I are the only remaining individuals who know how to make this, so I'm posting it hoping to share it with others. It is made the old world way, so it is not quick, but it is delicious and well worth the work and wait.
Provided by Lindsey Elizabeth
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 10h
Yield 20
Number Of Ingredients 8
Steps:
- Combine flour, sugar, and anise seed together in a very large bowl; create a well in the center.
- Mix warm water and yeast together in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
- Beat warm milk, eggs, and butter together in a bowl; stir into yeast mixture. Add milk mixture to the well in the flour mixture. Knead flour-milk mixture using your hands until dough and your hands are no longer sticky. Cover dough with a clean cotton cloth and let rise, 8 hours to overnight.
- Grease and flour 6 loaf pans.
- Punch dough down and divide into 6 portions. Mold each portion into a round shape and place each in a prepared pan. Cover pans and let rise for 1 hour more.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until bread is cooked through, 45 to 50 minutes.
Nutrition Facts : Calories 448.1 calories, Carbohydrate 81.4 g, Cholesterol 88.6 mg, Fat 8.1 g, Fiber 2.5 g, Protein 11.9 g, SaturatedFat 4 g, Sodium 73 mg, Sugar 21.5 g
ITALIAN ANISE EASTER BREAD
Making this bread every Easter has been a tradition for my family. It is worth the work at least once a year. Great sliced and toasted with butter for breakfast or just plain. I have recently found that using bread flour helps the bread rise better and I have been able to half this recipe without a problem. You can use butter in place of the Crisco if you wish. Please note it should be 3 .25 oz envelopes yeast, it looks in the way the ingredients came up that its just one envelope but it should be three.
Provided by Demandy
Categories Yeast Breads
Time 9h
Yield 5-6 loaves, 60 serving(s)
Number Of Ingredients 11
Steps:
- In mixer bowl beat eggs. Add sugar, butter, crisco, oil, milk, and vanilla.
- Dissolve yeast in the warm water. You may want to use a thermometer to be sure the temperature is correct. Let yeast sit until it foams, as in package directions. Add to egg mixture. Add anise.
- Add flour one cup at a time until mixture is unmanageable. Transfer into LARGE pan (Dishpan works well.) and work in remaining flour, kneading with hands.
- Knead until you are too tired to knead any more (half hour?) and then oil top of dough ball, cover, and let rise in warm place 6 hours or overnight.
- Grease 6 loaf pans. Separate dough into 6 parts and knead each again. Cover with towels and let rise in warm place another couple of hours.
- Bake 1 hour at 275 degrees. Do not underbake or they will be hard as a rock. (Top should be lightly browned.).
Nutrition Facts : Calories 217.1, Fat 6.5, SaturatedFat 2.1, Cholesterol 46.6, Sodium 26.9, Carbohydrate 34.3, Fiber 1, Sugar 8.5, Protein 5
ANISE RAISIN BREAD
Her yummy yeast bread tastes as special as the holidays, Linda Hoza affirms. "The festive blend of anise, citrus and raisins makes it perfect for Christmas or as an Easter brunch idea," she suggests from Poland, Ohio. "I've even used leftover slices to make a bread pudding dessert."
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- In a bowl, dissolve yeast in warm milk. Add the sugar, orange juice, butter, eggs, egg whites, lemon juice, orange zest, salt, lemon zest, extract and 2 cups flour. Beat until smooth. Stir in raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a bowl coated with cooking spray; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 8x4-in. loaf pans coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 45-50 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts :
SWEET AND GOLDEN EASTER BREAD
It is an Italian tradition to make this sweet, golden braid at Easter. This family heirloom recipe came from my mother-in-law and was passed down to her from her mother. If you're not a fan of raisins, the bread is just as wonderful without them. -Kathi West, Canton, Michigan
Provided by Taste of Home
Time 1h5m
Yield 2 loaves.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter and salt; mix well. Add eggs, extract and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; sprinkle with raisins and knead in. Divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place three ropes on a greased baking sheet, and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes., Whisk egg white and water; brush over braids. Bake at 325° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 158 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 130mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
ANISE EASTER BREAD BREAD MACHINE LOAF
just made this recipe today...came out too high first time, adjusted it and second loaf is perfect.....I couldn't be happier... I make this on dough cycle too or the Kitchen Aid , after rise is done, I form into a loose braid let rest for 45 to 60 minutes, brush with melted butter, then bake 350 degrees, 30 minutes. Glaze with a thick confectioners sugar and cream frosting , and sprinkle toasted almonds on top, or sprinkles.
Provided by andypandy
Categories Breads
Time 3h10m
Yield 1 loaf, 14 serving(s)
Number Of Ingredients 11
Steps:
- Place in order of your manufacturers instructions for your bread machine (makes 1 1/2 pound loaf).
- Place on sweet bread setting, light crust.
- Checking as mixing that it forms a smooth slight tacky ball of dough.
- If dough is sloppy, add a tsp, flour at a time.
- If dough is too hard like, add a tsp milk, at a time.
- Although at this time I did not have to adjust my dough upon mixing.
- Remove when completed baking, to a wire rack.
- Cool thoroughly before cutting with a serrated bread knife, or before storing.
Nutrition Facts : Calories 214.7, Fat 8.4, SaturatedFat 4.8, Cholesterol 63.9, Sodium 229.5, Carbohydrate 29.5, Fiber 0.9, Sugar 5.6, Protein 5
EASTER BREAD
Steps:
- Make the sponge: Put 1 cup milk in a medium bowl, add yeast and let dissolve. Whisk in 1 cup (125 grams) all-purpose flour. Cover bowl and leave in a warm place until doubled in size and very frothy, about 30 minutes.
- Put currants, raisins, cranberries and apricots in a small bowl and cover with hot water. Leave 10 minutes, then drain. Return to bowl and stir in rum.
- Beat 2 eggs and 2 of the yolks. Add the beaten eggs, melted butter and almond extract to sponge and stir together. Stir in dried fruit.
- In a large bowl mix together 4 cups (500 grams) all-purpose flour, salt, sugar, anise seeds, cardamom, orange zest, lemon zest and almonds. Pour sponge mixture over flour mixture and combine, stirring with a spoon or hands until it forms a shaggy, slightly sticky mass. Dust lightly with flour and turn dough out onto a clean work surface. Knead for a few minutes until smooth, dusting with a minimal amount of flour if necessary, to make a soft dough. (If desired, dough may be refrigerated overnight in a large zippered storage bag. Bring to room temperature and proceed with recipe.)
- Put dough in a large bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 45 minutes. Punch down dough and knead lightly. Divide dough in half with knife and form two loaves; they can be round, braided or free-form. Place side by side on a large parchment-lined baking sheet, leaving a 4-inch space between them (or use 2 smaller baking sheets). Cover lightly with plastic wrap or a damp tea towel and let rise until doubled, about 30 minutes. Meanwhile, place a rack in the middle of the oven, and heat oven to 350 degrees.
- Make the egg wash: with a fork, beat together the remaining egg yolk and the milk. Uncover loaves and brush generously with egg wash. Sprinkle each loaf with 2 tablespoons sugar (or 1 tablespoon pearl sugar), if desired. Bake on middle rack for 45 minutes or until loaves are a dark, glossy brown. Transfer to a cooling rack and let cool completely.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 5 grams, Carbohydrate 47 grams, Fat 12 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 147 milligrams, Sugar 16 grams, TransFat 0 grams
More about "easter anise bread recipes"
PANE DI PASQUA (ITALIAN EASTER BREAD) • CURIOUS CUISINIERE
From curiouscuisiniere.com
Reviews 277Calories 155 per servingCategory Bread Recipes
- In a small bowl, mix the warm milk with the sugar, until dissolved. Add the yeast and set the mixture aside until it begins to foam slightly, 5-10 min.
- While the yeast is hydrating, in a large bowl, mix together 3 c all-purpose flour and the salt. Set aside.
- In a medium bowl, whisk together the orange juice and zest, the beaten eggs, melted butter, and anise. Set aside.
- Add the yeast mixture and orange juice mixture to the flour, stirring until moistened. Add the remaining flour to the dough, a little at a time, mixing until the dough comes together.
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Ratings 71Calories 327 per servingCategory Bread
- Heat the milk in a small saucepan over low heat, stirring occasionally, until it is warm to the touch, but not hot. If you have an instant-read thermometer, the temperature of the milk should be between 110 and 115 degrees F.
- While the milk is warming, place the sugar in a small bowl and add the orange zest. With your fingertips, rub the zest into the sugar until it is completely incorporated and the sugar is moistened.
- Once the milk reaches the correct temperature, stir in the sugar and zest mixture, stirring to dissolve the sugar. Add the yeast, stir, and let sit for 10 minutes.
ITALIAN ANISE BREAD - FRESH APRIL FLOURS
From freshaprilflours.com
5/5 (1)Total Time 4 hrs 10 minsServings 12
- Sprinkle the yeast over warm water. The best way to test the temperature of your water is to take it from the tap and run your wrist in the stream. If you can’t feel the temperature of the water, it’s perfect. Stir yeast in with a fork until it is dissolved and set aside.
- In a large mixing bowl or the bowl of a stand mixer, blend the milk, sugar, salt, anise seed, and anise extract with a wooden spoon or a spatula. Stir in the butter, eggs with 2 Tablespoons removed, and yeast mixture.
- Gradually stir in the flour. If you are using a stand mixer, use your dough hook. If mixing by hand, continue to use a wooden spoon or spatula. Add flour until your dough is soft enough to handle, usually when it can easily pull away from the sides of your bowl.
- Turn out dough on a lightly floured surface and knead until smooth and elastic. You may need to add the last cup or so of flour by hand. Your dough should feel like PlayDoh to the touch and “snap” when you pull it apart.
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