| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Bread |
16 |
Servings |
INGREDIENTS
| 2 |
pk |
Active dry yeast |
| 3 |
|
Eggs; at room temp |
| 1/2 |
c |
Warm water (up to) |
| 4 3/4 |
c |
All-purpose flour |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
|
Egg yolk |
| 1 |
tb |
Anise seed |
| 2 |
tb |
Light corn syrup |
| 1/2 |
c |
Butter or margarine; melted |
INSTRUCTIONS
Date: Tue, 07 May 1996 10:55:21 -0400
From: theservs@gate.net (Thomas E. Haug)
Sprinkle yeast over water in a large warm bowl. Stir until yeast is
dissolved. Add sugar, salt, anise seed, melted butter, eggs, and 2 cups of
flour; beat until smooth. Stir in enough additional flour to make a soft
dough Turn dough onto a lightly floured surface; knead until smooth and
elastic (8 to 10 minutes). Put dough into a greased bowl; turn to grease
top. Cover; let rise in a warm place until double in bulk (about 1 hour.
Punch dough down and turn onto lightly floured surface; roll into a 12-inch
square. Cut into fourths and cut each square into 4 triangles. Allowing
space for rising, place triangles on greased cookie sheets. Cover; let rise
in warm place until double in bulk about 1 hour. Beat egg yolk and corn
syrup together until blended Generously brush over triangles. Bake at 350
10 to 15 minutes. Serve warm.
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