Italian Anise Easter Bread Recipe

Name: Italian Anise Easter Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 eggs; 2 1/2 cups sugar; 1/2 cup melted butter; 1/2 cup Crisco; 1/2 cup oil; 1/2 cup milk; 3 teaspoons vanilla; 1 cup warm water; 3 (1/4 ounce) envelopes yeast (not rapid rise); 16 -20 cups flour (almost 5 lbs.); 3 tablespoons anise seeds

Servings: persons

12 eggs
2 1/2 cups sugar
1/2 cup melted butter
1/2 cup Crisco
1/2 cup oil
1/2 cup milk
3 teaspoons vanilla
1 cup warm water
3 (1/4 ounce) envelopes yeast (not rapid rise)
16 -20 cups flour (almost 5 lbs.)
3 tablespoons anise seeds

1
In mixer bowl beat eggs. Add sugar, butter, crisco, oil, milk, and vanilla.
2
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.
3
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.
4
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.
5
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.
6
Bake 1 hour at 275 degrees. Do not underbake or they will be hard as a rock. (Top should be lightly browned.).

2867

kcal

Calories

Fat

434

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 eggs, 2 1/2 cups sugar, 1/2 cup melted butter, 1/2 cup Crisco, and more.

Yes, Italian Anise Easter Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Italian Anise Easter Bread

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