Orange Anise Bread
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄2 Cup (8 tbs) (115°)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Anise seed||1 Teaspoon|
|Orange peel||4 Teaspoon, grated|
|Cottage cheese||1 Cup (16 tbs)|
|All purpose flour||5 Cup (80 tbs)|
In a large bowl dissolve the yeast in the warm water with the sugar.
Set the mixture aside until the yeast bubbles and activates, about 5 to 10 minutes.
Add the orange juice, honey, eggs, oil, salt, anise, orange peel, and cottage cheese, and beat well with an electric mixer.
Add 2 cups of the flour and beat for 2 minutes.
Continue beating while gradually adding 3 more cups of flour.
Add up to 1 cup more, enough to make the dough pull away from the sides of the bowl.
Turn the dough out onto a floured surface and knead it until smooth.
Place it in a greased bowl.
Cover the bowl with a kitchen towel and let the dough rise until doubled in size.
Punch it down and knead a few times.
Divide the dough in half.
Cover the dough and let it rest for 10 minutes.
Shape it into loaves.
Place the loaves into 29 x 5-inch loaf pans and brush the tops with melted butter.
Cover and let rise to double.
Preheat the oven to 375°.
Bake 30 minutes or until golden brown.
Cool on a rack.