*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
ABSOLUTELY FANTASTIC! If I could give this recipe more stars I would! This was my first year attempting Easter bread, and I chose this recipe because it sounded the most like what I was looking for, and it really, REALLY exceeded my expectations. I did do a few things slightly different, due to what I had and such...I am lazy, lol, so I mixed everything up in my bread machine on the dough cycle. Also, I only had pure anise oil, which is waaaay stronger than anise extract, so I used 1/4 teaspoon and that was perfect. I had an orange that was really to tart to eat, but I didn't want to waste the entire thing, so I zested it and threw that in the mix as well~YUM! Finally, I decided that I wanted a sweet glaze on top, so I baked it plain and then made a simple glaze of powdered sugar, vanilla and milk and drizzled that on top before topping with the colored sprinkles. The dough for this bread was wonderfully soft and super easy to work with. It smelled amazing while baking, and once I was able to cut into it, it had the most wonderful, light and airy texture that I just loved! This will be a new Easter staple for my family...I am sooo happy that I found this recipe! Thanks for sharing. :)
This dough was VERY easy to work with. I actually misread the ingredients and only added 1 egg initially. Thankfully I caught my mistake. I was worried that adding more wet ingredients after the dough had come together would mess with the consistency but it still worked out well. As another reviewer said I used vanilla because I had no anise extract (although I'm sure the anise would've been delicious). Finally I made a cinnamon glaze (1 cup powdered sugar 1 tbsp margaine 1 tbsp milk 1 tbsp cinnamon) to go on top. Yum! The bread also reheated well the next morning with a couple seconds in the microwave.
This bread was wonderful. I used my stand mixer with dough hook for kneeding. I wanted for Easter morning but didn't want to get up early. I made night before and put in fridge to raise overnight and worked beautifully. Put it on round pizza stone after kneeding covered with plastic wrap sprayed with a little cooking spray so dough wouldn't stick...at 7 AM it was perfect to bake just left out for 10 mins to bring to room temp and baked. This could be changed in so many ways with different extracts and/or shapes. Yummy!!
I have been making a version of this bread for about 30 years and it is one of my signiture and requested favorites. I have never been completely satisfied with the recipe I used however as it was heavier than I wanted so I tried this one. It also is heavier than I am looking for and also not sweet enough; good but not great. The search resumes!
I followed this recipe but the bread dough was very dry. When I baked it I watched it carefully but the top was too brown and the inside was still doughy. I bake bread on a regular basis so this wasn't just beginner's bad luck. I'll not make this again.
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