Easter Anise Loaf
|Active dry yeast||1⁄2 Ounce (2 Envelopes)|
|Lukewarm milk||1⁄4 Cup (4 tbs)|
|Butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Grated lemon rind||1 Tablespoon|
|Scalded milk||3⁄4 Cup (12 tbs)|
|Eggs||4 , beaten|
|All purpose flour||6 Cup (96 tbs)|
|Currants||3⁄4 Cup (12 tbs)|
|Hard boiled eggs||5 , dyed red with food coloring|
|Red food coloring||5 Drop (Adjust Quantity As Needed)|
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 cups flour; beat with electric mixer on medium speed 2 minutes.
By hand mix in 2 1/2 cups flour and currants.
Dough should be soft and slightly sticky.
Turn dough onto well-floured 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 325 Â°F oven 45 to 50 minutes or until golden brown.
Cool on cake rack.