Recipe: Anise Bread (4)

Anise Bread

1 c. milk
1 c. honey
1/4 c. butter
2 eggs
2 1/2 c. flour
1 tsp. salt
1 Tbsp. baking powder
1/2 c. nuts
1 tsp. anise seed

Mix; let stand overnight in refrigerator. Bake at 325 degrees for 1 hour.

Anise Bread

1 c. sugar
1 c. honey
2 c. boiling water
2 c. dark rye flour
2 c. white flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. anise seed
1 egg

Heat oven to 300 degrees. Combine sugar, honey and boiling water. Cook 1 minute. Blend flours, baking soda, baking powder and anise seed. Stir in. Then add egg. Bake 1 1/2 hours. Makes one loaf.

Anise Bread

4 c. sifted all-purpose flour
8 tsp. baking powder
2 tsp. salt
1 c. granulated sugar
2/3 c. vegetable shortening
3 eggs, well beaten
2 c. milk
1 c. well drained quartered maraschino cherries
1/2 tsp. almond extract
1 tsp. anise seed

Sift flour with baking powder, salt and sugar. Cut in shortening with a pastry blender or two knives until the mixture resembles coarse cornmeal. Beat eggs and then beat milk into eggs. Add liquid all at once to the flour mixture. Beat to blend dough well. Fold in cherries, almond extract and anise seed. Pour dough into a well greased and floured 2 quart mold. Bake in a preheated 350 degrees oven for 1 to 1 1/4 hours or until bread tests done. Unmold and cool. Sprinkle with confectioners sugar.

Anise Bread

1 c. sugar
3 eggs
1 yolk
1/4 c. butter
2 1/2 c. sifted cake flour
1 1/2 tsp. anise extract
2 tsp. baking powder

Cream eggs, sugar and butter. Stir in flour. Mix in anise extract and baking powder. Bake in buttered baking tin in 8 x 12-inches at 350 degrees for 20 minutes or until cake is dry in center. Turn on cake rack and cool. Remove from pan, cut in half lengthwise and slice crosswise in 3/4 inch slices. Arrange on cookie sheets and place in 450 degrees oven for 2 to 3 minutes or until lightly toasted. Makes 2 1/2 dozen.