Sicilian Anise Bread as photographed in this post. Brought to the US from Sicily about 1914 by my Grandmother. She could not read or write so it was carried in her head. My mother transcribed the recipe by watching Grandma as she measured everything with her hands and not with measuring cups, etc. You all owe me for this............. I am breaking Omerta on this one just for you. We usually make this as a special family treat for Christmas and Easter. My wife normally makes about 50 loaves at a time. - We have lots of friends drop by when she makes it. The house always smells soooooo good when she bakes Anise bread.
Makes 6 beautiful big loaves.
Work in a warm kitchen.
Ingrediants:
Beat 6 eggs> leave at room temperature
3 handfuls of sugar - about 1 1/2 cups
2 cups whole milk
1/2 lb oleo or shortening
6 double handfuls of unsifted flour - 8 cups
2 pkg dry yeast - use double rise yeast
1 handful anise seeds - more if desired to taste - 3/4 cup - the fresher the seeds the better
1/4 teaspoon salt
1.Put milk, oleo, anise seeds into a sauce pan and scald; cool to luke warm
2.Put flour, sugar and salt into a bowl and mix
3. Make a well in the middle and add room temperature eggs
4. Dissolve yeast in very warm water
5. Break up eggs in the well, then add the yeast and scalded milk
6. Mix everything with a wooden spoon until it becomes too stiff then knead it by hand for 10 minutes. We "cheat" and use a Kitchenaid dough hook and mix it for 5 minutes to 7 minutes.
7. Cover with a clean dish towel. Let it rise for 10 minutes. Knead it again by hand.
8. Let it rise for 1 hour or until it is double in size. Punch it down. Knead it by hand for 10 minutes and then let it rest (covered by a dish towel) for 10 more minutes. This is really important to making this an excellent bread.
9. Make into 6 round loaves and let it rise for one more hour (covered by a dish towel).
10. Just before baking, cut a sign of the cross into the bread about 1/2 inch deep
11. Apply an egg glaze just before baking. Egg glaze: Beaten egg whites, + Sesame seeds + one teaspoon of water. Reapply glaze after 20 minutes of baking.
12. Bake for 35-40 minutes at 370 degrees.
13. You are supposed to wait for the bread to cool before cutting and serving it; however, the smells from the kitchen could drive one insane and one is forced to immediately attack the bread with a knife and butter. If by some slim chance there is anything left over the next day, this bread is fantastic sliced thin, toasted and buttered for breakfast. VERY addicting. Heavenly.
