| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Italian, Breads |
4 |
Loaves |
INGREDIENTS
| 4 |
pk |
Yeast |
| 1 |
c |
Lukewarm water |
| 1 |
ts |
Sugar |
| 7 |
c |
Flour |
| 1 1/2 |
c |
Raisins |
| 4 |
tb |
Olive oil |
| 6 |
lg |
Eggs, room temperature |
| 1 1/2 |
c |
Sugar |
| 1 |
oz |
Anise flavoring |
| 1 |
|
Lemon rind, grated |
| 1 |
|
Orange rind, grated |
|
ds |
Salt |
INSTRUCTIONS
In a large bowl, dissolve yeast and sugar in lukewarm water. When yeast has
foamed, add the eggs and sugar that have been beaten together. Add anise,
grated rinds, and salt. In a large pot, mix flour and raisins. Add yeast
mixture to flour, mixing and bledning to form a dough. Rub oil over dough,
cover and set out of draft to rise. In about 2 hours, punch dough down and
let rise again. (Oil your hands before handling dough so it doesn't stick.)
On second rise, divide dough into four pieces. Shape into loaves and place
into 4 oiled bread loaf pans. Let rise to double in bulk. bake at 350
degrees for 10 minutes. Loosely cover pans with foil, reduce heat to 300
degrees and bake 20 minutes longer.
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep
03, 1998
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