Beat eggs over warm water until thick and lemon colored, about 10 to 15
minutes. Add sugar gradually, beating constantly, until all the sugar has
been used up. Mix in the flour, one cup at a time, until the mixture is
well blended. Add vanilla and anise flavor. Turn into well greased and
lightly floured long narrow baking tins. Bake in a preheated 375F oven
until delicately browned. Watch carefully, so that the sweet bread does
not burn. If the oven is too hot reduce to 350F. Cool. Sprinkle with
powdered sugar. Slice 1/2 inch thick, spread on a baking sheet, return to
250F oven and let toast gently for 10 min. or until a very light golden
color.
>From: Katie E Green <kgreen@u.washington.edu>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By : The Complete Bread Cookbook
NOTES : This is very OLD European recipe was a gift to us from a famous
chef.
The bread is lightly flavored, crisp and sweet. Uniquely
delicate, it
is an excellent "dunker," served with steaming hot coffee or spice
tea.
The ladies often dipped the sliced Vienna bread i cognac or sweet
wine
- --the very nicest way imaginable of having your cake and eating
it too!
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