Recipe(tried): Nona's Easter Sweet Bread

Diana

I have an Easter bread recipe from my Itialan grandmother. It is lemon flavored not anise like you remember but maybe this is close to what you are looking for. My grandmother lived just across the river from you in Ohio.

Nona's Easter Sweet Bread

Makes 2 round loaves.

6 cups flour (more may be needed later)
1 Tablebspoon baking powder
1 1/4 cups sugar
1/2 Tablespoon salt
1 stick butter - melted
4 eggs
1 1/8 cup warm milk
2 Tablespoons dry yeast - dissolved in 3/4 cup warm water and 1 tablespoon sugar - let if foam before using
Lemon extract - 2 oz bottle
Grate 1 tablespoon lemon peel
1 tablespoon lemon juice
2 tablespoon vanilla
2 handsful of raisins
Mix eggs, milk, sugar, melted butter
Then add yeast mixture, lemon extract and a few drops of yellow food coloring, 4 cups of flour, then baking powder and salt, then raisins, then last 2 cups of flour.

Note: Mix raisins in the middle of the flour or the raisin won't mix well.

Mix extra flour in addition to the 6 cups until dough is slightly sticky - could be an additional 1 to 2 cups.

Let raise to double in size.

Cut into 2 equal parts - roll into circular loaves. Place into 9 inch metal greased pie pan.

Let raise until double - nice round loaves.

Bake at 350F for 30-45 minutes or until done. Watch closely - Once starts to brown cover with tin foil.

Beat egg and brush on top immediately after baking.

This is a slow rising recipe and will take about 5-6 hours from start to finish. Although most of time is just waiting for it to raise.

Delicous toasted with real butter.

Ed