| 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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