ANISE BREAD
A dark, slightly sticky, sweet bread. You MUST like the anise flavor to like this bread.
Provided by Sonoran Sweetheart
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 2h
Yield 18
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 3 small loaf pans.
- Combine rye flour, baking soda, salt, buttermilk, brown sugar, white sugar, corn syrup, molasses, eggs, anise seed, and melted butter in a large bowl, and mix well.
- Scrape the batter into the prepared loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Remove pans from the oven, and cool on their sides for about 15 minutes before loosening the sides of the loaves from the pans. Remove the loaves, and finish cooling on a wire rack.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 59.1 g, Cholesterol 23 mg, Fat 1.7 g, Fiber 3.4 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 248.4 mg, Sugar 34.5 g
ANISEED LOAF
A pleasant anise flavor distinguishes this from other quick breads. I've found that the old-fashioned flavor appeals to all.-Henrietta Tenhage, Fergus, Ontario
Provided by Taste of Home
Time 45m
Yield 1 loaf.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the sugar, honey and oil. Combine the flour, baking soda and salt; add to sugar mixture alternately with buttermilk, beating well after each addition. Stir in aniseed. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts :
GREEK ANISE LOAF
Growing up in a Greek family, I remember the bread my family purchased at a Greek bakery each Easter. I found this recipe in a 1965 Better Homes & Garden Bread Cook Book and it is one of my favorites. The dough can be easily made in a bread machine, then shaped before baking. I love the aroma of the anise as the bread bakes. The oils of cinnamon & anise can be found at baking supply shops.
Provided by penny3960
Categories Yeast Breads
Time 25m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 13
Steps:
- Soften yeast in warm water. Pour scalded milk over sugar, butter and salt; stir til butter melts. Cool to lukewarm. Stir in flavorings. Add 1 cup of the flour; mix well. Stir in 1 egg and softened yeast; beat well. Add remaining flour ( or a little more or less to make a soft dough.) Turn out on lightly floured surface. Knead til smooth and elastic ( 8 - 10 minutes). Place in lightly greased bowl, turning once. Cover; let rise in a warm place until almost double (about 1 1/4 hours).
- Punch down. Let rise again until almost double (1 hours). Turn out on to lightly floured surface and divide dough into thirds; form in balls. Cover and let rest for 10 minutes.
- Roll each under hands to form strands 16 inches long, tapering ends. Braid loosely without stretching, beginning in the middle, working towards either end. Pinch ends together. Cover; let rise until almost double ( 40 minutes). Combine beaten egg and water; brush over braid; sprinkle with sesame seed.
- Bake at 375* for 25 minutes.
Nutrition Facts : Calories 189.1, Fat 6.1, SaturatedFat 3.1, Cholesterol 42.6, Sodium 148.8, Carbohydrate 28.6, Fiber 1.1, Sugar 5.7, Protein 5
GREEK EASTER BREAD
Provided by Food Network Kitchen
Time 5h25m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Pour 1/3 cup water that is hot to the touch (about 110 degrees F) into the bowl of a stand mixer. Gently whisk in the yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Cover with a towel and set aside until bubbly, 5 to 10 minutes (depending on the temperature of the room).
- Meanwhile, heat the milk in small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove from the heat and stir in the butter, remaining sugar and salt. Set aside to cool, about 5 minutes.
- Using the paddle attachment, stir the milk mixture into the yeast mixture. Stir in the 2 beaten eggs. Gradually mix in the remaining flour, fennel seed and almond extract, and beat until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky).
- Remove the dough from the bowl and place on a lightly floured surface. Knead, adding more flour as needed, until the dough is as smooth as a baby's bottom, about 5 minutes.
- Put in a lightly buttered bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours.
- Punch down the dough.
- Lightly flour a work surface. Place the dough on the surface and cut into three equal parts. Gently roll out each piece into a 16-inch-long rope. Line a wide-lipped cookie sheet with parchment paper. Transfer the ropes to the prepared sheet. Press the ropes together at one end and braid loosely. Arrange the braid in a circle. Press the ends of the dough together. Gently stretch the circle to make it 10 inches across and the hole in the middle 3 1/2 inches across. Cover and let rise until doubled in size, about 1 hour.
- Rub the eggs with a little vegetable oil, and then buff with a paper towel. Gently press the eggs into the dough, evenly spaced. Cover and set aside until doubled in size, about 1 hour.
- Preheat the oven to 350 degrees F. Brush the bread with the remaining beaten egg. Bake until the loaf is dark golden brown and sounds hollow when tapped, about 45 minutes. Cool about 30 minutes before slicing.
GREEK MEAT LOAVES
Flavored with sun-dried tomatoes and Greek olives, this twist on traditional meat loaf will be a hit, especially when served with a Greek salad and crusty bread. -Radelle Knappenberger, Oviedo, Florida
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 loaves (6 servings each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. Pat into two greased 8x4-in. loaf pans. Cover and freeze one meat loaf for up to 3 months., Bake remaining meat loaf, uncovered, at 350° for 50-60 minutes or until no pink remains and a thermometer reads 160°. Let stand for 5 minutes. Transfer to a serving plate; sprinkle with cheese. , To use frozen meat loaf: Thaw in the refrigerator overnight. Bake as directed; sprinkle with cheese.
Nutrition Facts : Calories 254 calories, Fat 15g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 545mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.
GREEK HONEY AND ANISE TWISTS (KOULOURAKIA)
Traditionally, these Greek cookies, known as koulourakia, are formed into rings, twists and half circles. In this recipe, they are shaped into bow ties and twists, then glazed with anise-flavored honey. These are delicately sweet and nice with coffee.
Categories Cookies Mixer Dessert Bake Lemon Honey Anise Sesame Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 dozen
Number Of Ingredients 12
Steps:
- Mix honey, 2 tablespoons liqueur and juice in small bowl. Set glaze aside.
- Preheat oven to 350°F. Lightly butter baking sheets. Combine flour, salt and baking powder in medium bowl. Using electric mixer, beat butter and sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Beat in remaining 2 tablespoons liqueur, aniseed and lemon peel. Gradually mix in dry ingredients.
- Working with 1 tablespoon dough at a time, roll dough between palms and work surface into 7-inch ropes. Form into bow ties or twists. Place on prepared baking sheets, spacing evenly. Brush glaze over cookies. Sprinkle with sesame seeds. Bake cookies until pale golden, about 15 minutes. Transfer cookies to racks. Lightly brush cookies again with glaze. Cool. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)
ANISE ALMOND LOAF
"I own two bread machines and love to come up with different recipes to try in them," writes Diane Widner of Blue Island, Illinois. "This golden loaf, with its tasty combination of anise and almond flavors, is especially nice to serve during the holidays."
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (about 1-1/2 pounds).
Number Of Ingredients 9
Steps:
- In bread machine pan, place first eight ingredients in order suggested by manufacturer. Select basic bread setting. Choose light crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add almonds.
Nutrition Facts : Calories 142 calories, Fat 5g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 107mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
ITALIAN ANISE BREAD
My family has been making this Easter bread for generations. It's origins are in a family bakery owned by my great-great aunts off the boat from Italy. My mom and I are the only remaining individuals who know how to make this, so I'm posting it hoping to share it with others. It is made the old world way, so it is not quick, but it is delicious and well worth the work and wait.
Provided by Lindsey Elizabeth
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 10h
Yield 20
Number Of Ingredients 8
Steps:
- Combine flour, sugar, and anise seed together in a very large bowl; create a well in the center.
- Mix warm water and yeast together in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
- Beat warm milk, eggs, and butter together in a bowl; stir into yeast mixture. Add milk mixture to the well in the flour mixture. Knead flour-milk mixture using your hands until dough and your hands are no longer sticky. Cover dough with a clean cotton cloth and let rise, 8 hours to overnight.
- Grease and flour 6 loaf pans.
- Punch dough down and divide into 6 portions. Mold each portion into a round shape and place each in a prepared pan. Cover pans and let rise for 1 hour more.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until bread is cooked through, 45 to 50 minutes.
Nutrition Facts : Calories 448.1 calories, Carbohydrate 81.4 g, Cholesterol 88.6 mg, Fat 8.1 g, Fiber 2.5 g, Protein 11.9 g, SaturatedFat 4 g, Sodium 73 mg, Sugar 21.5 g
VASILOPITA (NEW YEAR BREAD)
Greek New Year Bread is traditionally cut at midnight on New Year's Eve. After baking, a coin is inserted through a slit in the base. The person who finds the coin will have luck in the New Year. Long ago the coin used to be a gold one, then later a silver coin was used. These could be incorporated into the dough before baking. Nowadays because of the nickel content of coins it is undesirable to bake a coin in the cake. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1
Provided by basia1
Categories Yeast Breads
Time 14m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Dissolve yeast in 1/4 cup of the milk.
- Add remainder of milk, eggs, orange rind and sugar.
- Sift 3 cups flour, salt and spices into a warm bowl and make a wellin the centre.
- Pour in yeast mixture and stir to blend in flour, gradually adding warm melted butter.
- Mix dough with hands until it comes away from sides.
- Turn on to a floured surface and knead until smooth and elastic, adding remaining flour as required.
- Knead for 10 minutes.
- Place ball of dough in a clean bowl brushed with melted butter.
- Turn dough over to coat top with butter and cover bowl with a cloth or plastic wrap.
- Leave to prove (rise) in a warm place until doubled in bulk.
- Punch down and turn on to lightly floured surface.
- Knead lightly and shape into a round loaf.
- Place on a large greased baking sheet or in a greased 10 inch deep cake tin.
- Cover and let rise in a warm place until doubled about 1 1/2 to 2 hours.
- Glaze with well-beaten egg and arrange blanched almonds in numbers to denote the New Year, pressing in lightly.
- Bake in a moderately hot oven for 45 minutes until golden brown and cooked when tested.
- If bread browns too quickly place a piece of greased brown paper on top.
- Cool on a wire rack.
BABEE'S EASTER BREAD | EPICURIOUS
This traditional Greek yeast bread is flavored with bright orange zest, floral anise, and pine-like mastic.
Provided by Katherine Kallinis Berman
Yield Makes 1 large loaf
Number Of Ingredients 13
Steps:
- Dissolve the yeast in the warmed milk. Cover and set aside in a warm place to rise for 15 minutes.
- In the bowl of an electric mixer, using the paddle attachment, mix together the flour, salt, and melted butter. Add the anise, orange juice, zest, and water. Mix together.
- Add the eggs one at a time, and mix. Then add the mastic, sugar, and the risen yeast mixture. Mix together.
- Using the dough hook attachment of your electric mixer (or your hands), knead the mixture for approximately 10 minutes. Cover the bowl and allow to rise in a warm place (e.g., an oven heated to 200°F) until the dough doubles in size, approximately 2 hours.
- Remove the dough from the bowl and beat it down to deflate it. Then, separate the dough into three pieces and roll out each piece lengthwise about one foot long. Braid the three pieces together.
- Place the dough in a greased large loaf pan (5x10-inch pan recommended-or you can use a greased cookie sheet). Place back in warm oven and allow the dough to double in size again, approximately an hour.
- Brush with egg wash using a pastry brush and sprinkle sesame seeds on top.
- Preheat the oven to 350°F, then bake the bread for approximately 30 minutes, or until the top turns a golden brown.
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