Recipe: Frosted Italian Anise Bread

Frosted Italian Anise Bread
alt.bread.recipes/SkyPilot (1998)

1 pkg active dry yeast
2 cup flour, sifted
2 tsp anise Seeds
1/2 cup milk
1/3 cup butter or margarine
1/3 cup sugar
1/2 tsp salt
1/2 egg, slightly beaten
1 tsp shredded lemon peel
2 tbsp lemon juice

FROSTING
3/4 cup confectioners sugar, sifted
1 tbsp light cream
1/4 tsp vanilla
pinch salt

In a large mixing bowl combine the yeast, 1 cup of flour and anise seeds.

Heat milk, butter, sugar and salt in a saucepan until just warm. Stir to melt.

Add heated liquid to flour mixture. Add egg, lemon peel and juice on low speed for a minute, scraping sides constantly. Beat 3 minutes on high speed. Stir in remaining flour by hand to make a soft dough.

Knead 8-10 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, 20-40 minutes. 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 35-40 minutes in a preheated 375F oven until done.

Frosting:
Stir all frosting ingredients together until smooth and spread on the warm loaf.