Italian Anise Bread
My family has been making this Easter bread for generations. It's origins are in a family bakery owned by my great-great aunts off the boat from Italy. My mom and I are the only remaining individuals who know how to make this, so I'm posting it hoping to share it with others. It is made the old world way, so it is not quick, but it is delicious and well worth the work and wait.
This recipe is traditionally made in the spring with low humidity.
My grandmother used to cover the dough with light winter coats/blankets to create extra warmth, but not heavy enough to weigh down on rising dough.
Grease and flour 6 pans. I've used everything from 9-inch round pans to standard bread pans. You need 6, so you'll need to get creative!