You are here

Citron-Anise Loaf

Plan.Ahead.Meals's picture
Citron anise loaf is a flavorful loaf of bread made leavened with yeast and served oven fresh. Prepared with a dough of flour, sugar, eggs and milk, the batter also conatins raisins, anise seeds, and is flavored with citron. Glazed with egg and baked, the citron bread can also be refrigerated and served later.
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Warm water 1⁄2 Cup (8 tbs) (105 To 115 Degrees)
  Lukewarm milk 1⁄2 Cup (8 tbs), scalded then cooled
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Eggs 2
  Butter/Margarine 1⁄2 Cup (8 tbs), softened
  All purpose flour 5 Cup (80 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Cut up citron 1⁄2 Cup (8 tbs)
  Anise seed 1 Tablespoon
  Pine nuts 2 Tablespoon
  Egg 1
  Water 1 Tablespoon

Dissolve yeast in warm water in large bowl.
Mix in milk, sugar, salt, 2 eggs, the butter and 2 1/2 cups of the flour; beat until smooth.
Stir in fruit, anise seed, nuts and enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, 1 to 2 hours.
Punch down dough; divide in half.
Shape each half into round, slightly flat loaf.
Place loaves in opposite corners of greased baking sheet.
Cut a cross 1/2 inch deep on top of each loaf.
Let rise until double, about 1 hour.
Heat oven to 350°.
Mix 1 egg and 1 tablespoon water; brush on loaves.
Bake 35 to 45 minutes.
(Can be served immediately.) Cool loaves 1 hour.
Wrap in heavy-duty aluminum foil, label and freeze.
2/1 hours before serving, remove Citron-Anise Loaf from freezer.
Thaw in wrapper at room temperature.
Can be warmed, if desired

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.2 (13 votes)


Citron-Anise Loaf Recipe