Lemon Anise Bread Recipes

Steps:

• In a bowl, dissolve yeast in warm milk. Add the sugar, orange juice, butter, eggs, egg whites, lemon juice, orange zest, salt, lemon zest, extract and 2 cups flour. Beat until smooth. Stir in raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a bowl coated with cooking spray; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 8x4-in. loaf pans coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 45-50 minutes or until golden brown. Remove from pans to cool on wire racks.

Steps:

• Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.Grease large cookie sheet. Divide dough into thirds. Roll each third into 20-inch rope. Braid ropes gently and loosely, starting at the middle. Pinch ends together tuck the ends under the braid. Place on cookie sheet. Shape braid into large half-moon shape. Cover and let rise in warm place 45 to 60 minutes or until double. (Dough is ready if indentation remains when touched.)Heat oven to 400°. Brush egg over loaf. Bake 20 to 25 minutes or until loaf is deep golden brown and sounds hollow when tapped. Serve warm orcool on wire rack.1 slice: 115 calories (20 calories from fat) 2g fat (0g saturated) 0mg cholesterol 170mg sodium 22g carbohydrate (1g dietary fiber) 3g protein.Do-ahead NoteCover the shaped dough on the cookie sheet with plastic wrap. Refrigerate it from 4-24 hours. Before baking remove plastic wrap, cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then brush with egg and bake the loaf.ShapingStart braiding in the middle to prevent the dough from stretching and making the shape uneven. Also, keep the brad slightly loose, so there is room for the dough to rise. Shape braid into half-moon shape.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• In a large bowl, beat the sugar, honey and oil. Combine the flour, baking soda and salt; add to sugar mixture alternately with buttermilk, beating well after each addition. Stir in aniseed. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 35-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Preheat oven to 3500F.
• Spray an 8-1/2 x 4 in.
• loaf pan with non-stick cooking spray; set aside. In a large bowl, stir together the flours, anise seeds, baking powder, baking soda and salt unti l well combined.
• In a food processor or blender, place the banana, buttermilk, eggs, brown sugar, oil, lemon juice, peel and vanilla; process until smooth.
• Pour mixture into the dry ingredients; stir just until moistened.
• Stir in the cranberries.
• Spoon into the prepared pan.
• Bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
• Remove from the pan; cool completely on a wire rack.