Lemon Anise Bread Recipe

This Lemon Anise Bread is another great homemade bread recipe with a sensational taste!  I have always loved the taste of anise and lemon,  the combination is fantastic in this Lemon Anise Bread recipe. This is a favorite Easter bread in Italy.

 

Check out Linda’s Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, and Quick Breads.

More great Bread Recipes, Sourdough Bread Recipes, and Quick Bread Recipes for all your bread making.

 

 

 

Lemon Anise Bread Recipe:

Lemon Anise Bread Recipe

Prep Time: 0

Cook Time: 25 minutes

Yield: 1 large loaf

Ingredients:

Juice and zest of 1 lemon
Water
1/2 cup milk, lukewarm (110 degrees F.)
1 tablespoon extra-virgin olive oil
2 tablespoons honey
1 teaspoon salt
1 tablespoon anise seeds
3 cups bread flour or unbleached all-purpose flour
3 teaspoons instant active dry yeast

 

Instructions:

Zest the lemon before squeezing the juice out.

Add enough lukewarm water to lemon juice to equal 1/2 cup.  Heat lemon/water mixture in microwave until lukewarm (110 degrees F.); pour into bread pan or mixer bowl.  Add the lemon zest.

 

Different bread making techniques:


Bread Machine Recipe:
Add the remaining ingredients in the bread pan of bread machine.  Process according to manufacturer's instructions for a dough setting.  Do not be afraid to open the lid and check the dough.  It should form a nice elastic ball.  If you think the dough is too moist, add additional flour (a tablespoon at a time).  The same is true if the dough is looking dry and gnarly.  Add warm water (a tablespoon at a time).

If you can not judge your dough by looking, stick your finger in and feel the dough.  It should be slightly tacky to the touch.  When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly floured surface.  Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 to 15 minutes.


Stand Up Mixer Recipe:

In a large bowl or in the bowl of a 5-quart stand mixer, add all the remaining ingredients.  Using a dough hook, mix all the ingredients together into a uniform dough.  It should form a nice elastic ball.  If you think the dough is too moist, add additional flour (a tablespoon at a time).  The same is true if the dough is looking dry and gnarly.  Add warm water (a tablespoon at a time).

Turn the dough out onto a floured surface and knead until elastic, about 15 minutes.  In an electric mixer, it should take about 9 minutes.  Cover the bowl with plastic wrap and let rest for 10 to 15 minutes.

After resting, turn dough bottom side up and press to flatten.  Fold dough into an envelope by folding the top 1/3 of the way to the bottom.  Then fold the bottom a 1/3 of the way over the top.  Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.

Place on a baking sheet dusted with cornmeal or covered with a silpad; cover and place in a warm spot to rise for approximately 20 minutes.

Oven Rising:  Sometimes I use my oven for the rising.  Turn the oven on for a minute or so, then turn it off again.  This will warm the oven and make it a great environment for rising bread.  If you can't comfortably press your hand against the inside of the oven door, the oven is too hot.  Let it stand open to cool a bit.

Cool or Refrigerator Rise:  If I don't have the time to wait for the rise to finish or I know that I will be interrupted before the completed rise, I do a cool rise.  A cool rise is when the dough is place in the refrigerator and left to rise slowly over night approximately 8 to 12 hours.  I usually do this after the first rise and the dough has been shaped into a loaf.

Preheat oven to 400 degrees F.

After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes.  Brush the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned.  A good check is to use an instant digital thermometer to test your bread.  The internal temperature should be between 200 and 210 degrees F.

Thermapen ThermometerThis is the type of cooking and meat thermometer that I prefer and use in my cooking.  I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking.  I, personally, use the Thermapen Thermometer shown in the photo on the right.  To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Variation: Add 1/2 cup snipped dried apricots or golden raisins and 1/2 cup slivered almonds.

Remove from oven and let cool on a wire rack.

Makes 1 1/2-pound loaf.

 

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Categories:

Italian    Lemons    Sweet Yeast Breads   

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