Italian Easter Bread (Anise Flavored)

Italian Easter Bread (Anise Flavored)

20
LadyAnna123 1

"Growing up, this was the best treat of Easter morning (and still is)! One bite of this light, fluffy, sweet bread and you're twelve years old again! Bakery quality in two hours. Try this South Philly Italian tradition and keep the heritage alive...Buona Pasqua a Tutti!"

Ingredients

2 h servings 212 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Mix 1 cup of flour with sugar, salt, and yeast in a bowl, stir well. Place milk and anise extract into a small saucepan over low heat, and warm to about 110 degrees F (43 degrees C). Make a well in the center of the flour mixture with your hand, and pour in the milk mixture; swirl with your hand in a circular motion to combine the flour mixture with the milk mixture. Mix in butter and eggs, one at a time, then mix in remaining flour until dough begins to pull together.
  2. Turn the dough out onto a floured work surface, and knead until soft but elastic, about 8 minutes. Cover with a damp cloth, and let dough rest for 10 minutes; cut dough into halves.
  3. On floured work surface, roll each half into a ball, then shape the balls into 2 long pieces, about 1 1/2 inches thick and 18 to 20 inches long. Pinch the 2 top ends together, and loosely twist the pieces to form a twisted loaf; pinch the bottom ends together, and tuck the two ends underneath the loaf. (Alternately, form the twist into a ring, and pinch the ends together.)
  4. Grease a baking sheet, lay the loaf onto the prepared sheet, and cover with a damp towel; let rise until doubled, about 1 hour. Brush loaf with beaten egg, and sprinkle with colored decorating dragees.
  5. Preheat oven to 350 degrees F (175 degrees C). Bake the decorated loaf in the preheated oven until golden, 20 to 25 minutes. Watch closely towards the end of the baking time that the bread does not begin to burn. Transfer to wire rack immediately after baking to cool.
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Reviews

20
  1. 28 Ratings

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ABSOLUTELY FANTASTIC! If I could give this recipe more stars I would! This was my first year attempting Easter bread, and I chose this recipe because it sounded the most like what I was looking ...

This dough was VERY easy to work with. I actually misread the ingredients and only added 1 egg initially. Thankfully, I caught my mistake. I was worried that adding more wet ingredients after ...

This bread is absolutely fabulous. I put it in my bread machine on the dough cycle, then baked. My family and I really enjoyed it! Thank you so much for sharing!

this is the easiest and best italian easter bread i have ever made. just took a loaf out of the freezer and toasted it for breakfast. still as good as the day i made it 7 months ago.

This bread was wonderful. I used my stand mixer with dough hook for kneeding. I wanted for Easter morning, but didn't want to get up early. I made night before and put in fridge to raise over...

I have been making a version of this bread for about 30 years and it is one of my signiture and requested favorites. I have never been completely satisfied with the recipe I used, however, as i...

Baked for Easter. Unbelievable!! I could have eaten the entire thing. I will be baking this bread through the entire year. Thank you.

This recipe was awesome!! I made exactly as directed and got rave reviews!

Fabulous! Added to my Easter menu. No changes needed.