Best Lemon Anise Bread Recipes

GLAZED LEMON-ANISE BREAD

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add egg, lemon juice, aniseed, lemon zest and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 35-40 minutes., Punch dough down. Place in a greased 8x4-in. loaf pan. Cover and let rise until doubled, about 40 minutes., Preheat oven to 375°; bake until golden brown, 25-30 minutes. Cool for 10 minutes before removing from pan to a wire rack., For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spread over top of warm loaf, allowing glaze to drape down the sides. Cool.

LEMON ANISE BREAD

Steps:

• Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.Grease large cookie sheet. Divide dough into thirds. Roll each third into 20-inch rope. Braid ropes gently and loosely, starting at the middle. Pinch ends together tuck the ends under the braid. Place on cookie sheet. Shape braid into large half-moon shape. Cover and let rise in warm place 45 to 60 minutes or until double. (Dough is ready if indentation remains when touched.)Heat oven to 400°. Brush egg over loaf. Bake 20 to 25 minutes or until loaf is deep golden brown and sounds hollow when tapped. Serve warm orcool on wire rack.1 slice: 115 calories (20 calories from fat) 2g fat (0g saturated) 0mg cholesterol 170mg sodium 22g carbohydrate (1g dietary fiber) 3g protein.Do-ahead NoteCover the shaped dough on the cookie sheet with plastic wrap. Refrigerate it from 4-24 hours. Before baking remove plastic wrap, cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then brush with egg and bake the loaf.ShapingStart braiding in the middle to prevent the dough from stretching and making the shape uneven. Also, keep the brad slightly loose, so there is room for the dough to rise. Shape braid into half-moon shape.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.