Easter Sweet Bread
Recipe By :Clair Criscuolo
Serving Size : 10
1/2 cup milk
8 ounces butter -- (2 sticks) cut into several pieces
5 eggs
2 teaspoons lemon extract
1 cup sugar
1/2 teaspoon salt
1 orange -- grated zest of
1/2 cup fresh orange juice -- (about 1 orange)
1/4 cup warm water
1 tablespoon active dry yeast
5 cups unbleached all-purpose flour
1 teaspoon baking powder
***ANISETTE GLAZE***
2 cups confectioner's sugar -- sifted
2 tablespoons anisette
2 tablespoons milk
1. Heat the milk and butter in a pot over medium heat until the butter melts and the milk scalds. Turn into a large bowl. Set aside for about 20 minutes to cool slightly.
2. Using a whisk beat the eggs, lemon extract, sugar, salt, orange zest, and juice into the milk mixture.
3. Measure the warm water into a bowl. Sprinkle the yeast over the water, stir briefly to mix, and set aside to proof for about 10 minutes, or until it foams. In a separate bowl, combine the flour and baking powder. Stir to mix.
4. After the yeast has proofed, add it to the liquid mixture and beat well with a whisk. Add the flour mixture all at once and beat with a spoon.
5. Preheat the oven to 325 degrees. Spray a 10-inch tube pan with nonstick cooking spray. Turn the batter into the prepared pan, using a rubber spatula to scrape out the bowl and to smooth the top of the batter. Bake for 1 hour, or until the top is golden brown and a cake tester inserted into the center comes out clean. Turn out to cool slightly before cutting. If desired, drizzle with Anisette Glaze.
For Anisette Glaze: Combine the ingredients in a bowl. Stir until smooth and creamy. Use immediately.
Recipe By :Clair Criscuolo
Serving Size : 10
1/2 cup milk
8 ounces butter -- (2 sticks) cut into several pieces
5 eggs
2 teaspoons lemon extract
1 cup sugar
1/2 teaspoon salt
1 orange -- grated zest of
1/2 cup fresh orange juice -- (about 1 orange)
1/4 cup warm water
1 tablespoon active dry yeast
5 cups unbleached all-purpose flour
1 teaspoon baking powder
***ANISETTE GLAZE***
2 cups confectioner's sugar -- sifted
2 tablespoons anisette
2 tablespoons milk
1. Heat the milk and butter in a pot over medium heat until the butter melts and the milk scalds. Turn into a large bowl. Set aside for about 20 minutes to cool slightly.
2. Using a whisk beat the eggs, lemon extract, sugar, salt, orange zest, and juice into the milk mixture.
3. Measure the warm water into a bowl. Sprinkle the yeast over the water, stir briefly to mix, and set aside to proof for about 10 minutes, or until it foams. In a separate bowl, combine the flour and baking powder. Stir to mix.
4. After the yeast has proofed, add it to the liquid mixture and beat well with a whisk. Add the flour mixture all at once and beat with a spoon.
5. Preheat the oven to 325 degrees. Spray a 10-inch tube pan with nonstick cooking spray. Turn the batter into the prepared pan, using a rubber spatula to scrape out the bowl and to smooth the top of the batter. Bake for 1 hour, or until the top is golden brown and a cake tester inserted into the center comes out clean. Turn out to cool slightly before cutting. If desired, drizzle with Anisette Glaze.
For Anisette Glaze: Combine the ingredients in a bowl. Stir until smooth and creamy. Use immediately.