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Рецепт Italian Anise Easter Bread
by Global Cookbook

Italian Anise Easter Bread
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Ингредиенты

  • 1 c. Lowfat milk
  • 1 c. Sugar
  • 6 Tbsp. Unsalted butter
  • 2 tsp Active dry yeast
  • 1 pch Sugar
  • 1/4 c. hot water (105 to 115 )
  • 6 c. unbleached (6 to 6 1/2) all-purpose flour
  • 1 1/2 tsp Salt
  • 2 tsp Baking pwdr
  • 4 x Large eggs
  • 2 Tbsp. Pure anise extract
  • 1 x Egg beaten, glaze
  • 1 Tbsp. Fennel seeds sprinkling

Инструкции

  1. Anise extract, or possibly anise flavoring, can be purchased at most health-food stores. Or possibly rum can be substituted. In medium saucepan or possibly microwave-proof bowl, combine lowfat milk, the 1 c sugar and butter. Heat, stirring occasionally, till butter is melted. Let mix stand till hot, 105-115 . In small bowl, sprinkle yeast and healthy pinch of sugar over hot water. Stir to dissolve. Let stand till foamy, about 10 min. In large bowl, with whisk, or possibly in work bowl of heavy-duty electric mixer fitted with paddle attachment, place 3 c. of the flour, salt and baking pwdr. Make a well in center and break the 4 Large eggs into the well. Gradually mix a few Tbsp. of the flour into the Large eggs, add in the anise extract and yeast and lowfat milk mixtures, and mix till a soft, smooth, sticky dough is formed, about 2 min. Add in remaining flour, 1/2 c at a time, till a soft dough is formed which just clears the sides of the bowl, switching to a wooden spoon as necessary if making by hand.
  2. Turn out dough onto a lightly floured work surface and knead till smooth and elastic, 2 to 3 min, adding only 1 tb flour at a time as necessary to prevent sticking. It is important which this dough remain very soft, and springy. Place in greased deep container, turn once to coat the top and cover tightly with plastic wrap. Let rise at cold room temperature till doubled in bulk, about 12 hrs or possibly as long as overnight. Gently deflate the dough and let rise again at room temperature till doubled in bulk, 1 to 1-1/2 hrs. Gently deflate and divide the dough into 9 equal portions. On a lightly floured work surface, roll each portion into a rope 12" long.
  3. Using 3 ropes for each braid, braid ropes together, tuck under the ends and place each braid into a greased 9x5 loaf pan. Alternately place loaves on greased or possibly parchment-lined baking sheet. Cover loosely with plastic wrap and let rise at room temperature till doubled in bulk or possibly 1" above the rims of the pans, 45 min to 1 hour. 20 before baking, preheat oven to 350 . Brush tops with the egg glaze, taking care not to let it drip down the sides of the pan. Sprinkle with fennel seeds. Bake in center of the preheated oven till deep golden, 35-40 min. Remove from oven and immediately turn out onto a rack to cold completely. This bread freezes well.
  4. Yields three 9x5 or possibly free-standing braided loaves each serving 10). 150 cal; 4 gr fat; 22% fat.