Anise Bread (Penia)
Penia is a sweet bread of Italian origin traditionally made at Easter time.
Source and licence
"Anise Bread (Penia)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Anise_Bread_(Penia), revision 4657640), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Anise_Bread_(Penia)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4657640
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 6 ea. / 300 g Eggs
- 1 cup / 200 g White granulated sugar
- ½ cup / 120 g Butter, melted
- 1.5 ea. / 25.5 g Yeast cakes
- ¼ cup / 58.72 g Warm water
- 2 ea. / 100 g Lemons, zested and juiced
- 1 fl oz / 26 g Anise extract
- 6 tbsp / 40.2 g Anise seed
- 1 tsp / 6 g Salt
- 5–6 cups flour / 687.5 g Flour
Method
- Dissolve the yeast cakes in the warm water and set aside.
- Beat eggs until fluffy.
- Add sugar and beat.
- Add melted butter and beat, then add salt.
- Add the juices and spices.
- Add the water-yeast mixture, and stir until well blended.
- Add flour, then mix until ready for kneading.
- Knead thoroughly until dough springs back when finger-poked.
- Allow dough to rise overnight (12 hours) or until doubled in size.
- Divide dough into 7 portions.
- Shape each portion into the shape of dolls.
- Allow to rise for 2 to 3 hours.
- Bake at 275–300°F (140–160°C) for 15–20 minutes.