Description
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.
Ingredients
- Eggs
- Sugar
- Butter
- Crisco
- Oil
- Milk
- Vanilla
- Warm Water
- Yeast
- Flour
- Anise Seeds
Instructions
- 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 and work in remaining flour, kneading with hands
- Knead until you are too tired to knead any more 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