1/4 cup margarine 1/4 cup milk 1/4 cup warm water (110 degrees F/45 degrees C) 3 cups all-purpose flour 1 1/4 teaspoons active dry yeast 1/2 teaspoon salt 2 teaspoons anise seed 1/4 cup white sugar 2 eggs, beaten 2 teaspoons orange zest 1/4 cup white sugar 1/4 cup orange juice 1 tablespoon orange zest 2 tablespoons white sugar Adjust Servings Adjust Metric US Original recipe yields 1 large round loaf Directions Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C). In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze. To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar
Posted on: Wed, 23 Oct 2013 14:08:28 +0000
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