Citron-Anise Loaf

Dissolve yeast in warm water in large bowl. Mix in milk, sugar, salt, 2 eggs, the butter and 2 1/2 cups flour; beat until smooth. Stir in fruit, anise seed, nuts, and enough remaining flour to make dough easy to handle. Turn down 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 1/2 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 350F. Mix 1 egg and 1 tablespoon water; brush on loaves. Bake 35 to 45 minutes. Cool.


	\| home \| back to Recipes \| Citron-Anise Loaf Dough: 2 pkg active dry yeast 1/2 c warm water, 105-155F 1/2 c lukewarm milk, scalded then cooled 1/2 c sugar 1 tsp salt 2 eggs 1/2 c butter or margarine, softened 4 1/2 c all-purpose flour, plus 1/2 c all-purpose flour, if needed 1/2 c raisins 1/2 c chopped citron 1 tbs anise seed 2 tbs pine nuts, optional Glaze: 1 egg 1 tbs water Dissolve yeast in warm water in large bowl. Mix in milk, sugar, salt, 2 eggs, the butter and 2 1/2 cups flour; beat until smooth. Stir in fruit, anise seed, nuts, and enough remaining flour to make dough easy to handle. Turn down 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 1/2 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 350F. Mix 1 egg and 1 tablespoon water; brush on loaves. Bake 35 to 45 minutes. Cool. Recipe featured in Bread Daily on 9/26/01.