| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Italian | Breads | 1 | Servings |
INGREDIENTS
| 1 | pk | Active Dry Yeast |
| 2 | c | Flour, sifted |
| 2 | ts | Anise Seeds |
| 1/2 | c | Milk |
| 1/3 | c | Butter or Margarine |
| 1/3 | c | Sugar |
| 1/2 | ts | Salt |
| 1/2 | Egg, slightly beaten | |
| 1 | ts | Shredded Lemon Peel |
| 2 | tb | Lemon Juice |
| 3/4 | c | Confectioners Sugar, sifted |
| 1 | tb | Light Cream |
| 1/4 | ts | Vanilla |
| ds | Salt |
INSTRUCTIONS
BREAD FROSTING >>>>> Bread <<<<< In a large mixing bowl combine the yeast, 1/ cup of flour and anise seeds. Heat milk, butter, sugar and salt in a sauce pan until just warm. Stir to melt. Add heated liquid to flour mixture. Add egg, lemon peel and juice on low speed for / minute, scraping sides constantly. Beat 3 minutes on high speed. Stir in remaining flour by hand to make a soft dough. Knead 8-10 minutes on a floured board until smooth and elastic. Place in a lightly greased bowl. Turn once to grease, over and let rise in a warm place 1/-2 hours. Punch down and let rest 10 minutes. Shape into a round loaf, cover and let rise until double (about 45 minutes) in a greased pan. Bake 35-40 minutes in a preheated 375oF oven until done. >>>>> Frosting <<<<< Stir all ingredients together until smooth and spread on the warm cake. Source: "The Yankee Kitchen" 04-02-93 (#3) [Adaline] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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