Recipe - Italian Anise Bread

BREAD
1 pack Active Dry Yeast
2 cup Flour, sifted
2 teaspoon Anise Seeds
One half cup Milk
1/3 cup Butter or Margarine
1/3 cup Sugar
One half teaspoon Salt
One half Egg, slightly beaten
1 teaspoon Shredded Lemon Peel
2 tablespoon Lemon Juice

FROSTING
Three fourths cup Confectioners Sugar, sifted
1 tablespoon Light Cream
One fourth teaspoon Vanilla
ds Salt

Bread

In a large mixing bowl combine the yeast, 1/ cup of flour and anise seeds.
Heat milk, butter, sugar and salt in a sauce pan until just warm. Stir to
melt. Add heated liquid to flour mixture. Add egg, lemon peel and juice on
low speed for / minute, scraping sides constantly. Beat 3 minutes on high
speed. Stir in remaining flour by hand to make a soft dough. Knead 810
minutes on a floured board until smooth and elastic. Place in a lightly
greased bowl. Turn once to grease, over and let rise in a warm place 1/2
hours. Punch down and let rest 10 minutes. Shape into a round loaf, cover
and let rise until double (about 45 minutes) in a greased pan. Bake 3540
minutes in a preheated 375oF oven until done.

Frosting

Stir all ingredients together until smooth and spread on the warm cake.

Source: "The Yankee Kitchen" 040293 (#3) [Adaline]

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini