Italian Anise Easter Bread
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 15 ingredients
- 2 tablespoons Pure anise extract
- 1/4 cup warm water -- (105 to 115~)
- 2 teaspoons Baking powder
- 6 cups unbleached -- (6 to 6 1/2)
- -- all-purpose flour
- 1 Egg -- beaten, glaze
- 6 tablespoons Unsalted butter
- 1 tablespoons Fennel seeds -- sprinkling
- 1 pinch Sugar
- 1 cups Sugar
- 4 Eggs
- 1 1/2 teaspoons Salt
- Rum
- 1 cups Milk
- 2 teaspoons Active dry yeast
Possible health benefits
General information, not medical advice.
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Chicken egg
High in vitamin D · 2.0 µg per 100 g, 40% of the reference intake per 100 g
- Vitamin D contributes to normal absorption/utilisation of calcium and phosphorus.
- Vitamin D contributes to normal blood calcium levels.
- Vitamin D contributes to the maintenance of normal bones.
4 more authorised claims
- Vitamin D contributes to the maintenance of normal muscle function.
- Vitamin D contributes to the maintenance of normal teeth.
- Vitamin D contributes to the normal function of the immune system.
- Vitamin D has a role in the process of cell division.
Vitamin D is a nutrient you need for good health. It helps your body absorb calcium, one of the main building blocks for strong bones. NIH fact sheet
High in riboflavin · 0.5 mg per 100 g, 33% of the reference intake per 100 g
- Riboflavin contributes to normal energy-yielding metabolism.
- Riboflavin contributes to normal functioning of the nervous system.
- Riboflavin contributes to the maintenance of normal mucous membranes.
6 more authorised claims
- Riboflavin contributes to the maintenance of normal red blood cells.
- Riboflavin contributes to the maintenance of normal skin.
- Riboflavin contributes to the maintenance of normal vision.
- Riboflavin contributes to the normal metabolism of iron.
- Riboflavin contributes to the protection of cells from oxidative stress.
- Riboflavin contributes to the reduction of tiredness and fatigue.
Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet
High in vitamin B12 · 0.9 µg per 100 g, 36% of the reference intake per 100 g
- Vitamin B12 contributes to normal energy-yielding metabolism.
- Vitamin B12 contributes to normal functioning of the nervous system.
- Vitamin B12 contributes to normal homocysteine metabolism.
5 more authorised claims
- Vitamin B12 contributes to normal psychological function.
- Vitamin B12 contributes to normal red blood cell formation.
- Vitamin B12 contributes to the normal function of the immune system.
- Vitamin B12 contributes to the reduction of tiredness and fatigue.
- Vitamin B12 has a role in the process of cell division.
Vitamin B12 is a nutrient that helps keep your body’s blood and nerve cells healthy and helps make DNA, the genetic material in all of your cells. NIH fact sheet
High in selenium · 31 µg per 100 g, 56% of the reference intake per 100 g
- Selenium contributes to normal spermatogenesis.
- Selenium contributes to the maintenance of normal hair.
- Selenium contributes to the maintenance of normal nails.
3 more authorised claims
- Selenium contributes to the normal function of the immune system.
- Selenium contributes to the normal thyroid function.
- Selenium contributes to the protection of cells from oxidative stress.
Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet
High in protein · 13 g per 100 g, 35% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin A · 160 µg per 100 g, 20% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims
- Vitamin A contributes to the maintenance of normal vision.
- Vitamin A contributes to the normal function of the immune system.
- Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of folate · 47 µg per 100 g, 24% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims
- Folate contributes to normal homocysteine metabolism.
- Folate contributes to normal psychological function.
- Folate contributes to the normal function of the immune system.
- Folate contributes to the reduction of tiredness and fatigue.
- Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
Source of pantothenic acid · 1.5 mg per 100 g, 26% of the reference intake per 100 g
- Pantothenic acid contributes to normal energy-yielding metabolism.
- Pantothenic acid contributes to normal mental performance.
- Pantothenic acid contributes to normal synthesis and metabolism of steroid hormones, vitamin D and some neurotransmitters.
1 more authorised claims
- Pantothenic acid contributes to the reduction of tiredness and fatigue.
Pantothenic acid (also called vitamin B5) helps turn the food you eat into the energy you need. It’s important for many functions in the body, especially making and breaking down fats. NIH fact sheet
Source of phosphorus · 198 mg per 100 g, 28% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims
- Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
Source of omega-3 fatty acids (EPA and DHA) · 58 mg per 100 g, at least 40 mg per 100 g and per 100 kcal
- EPA and DHA contribute to the normal function of the heart. The beneficial effect is obtained with a daily intake of 250 mg of EPA and DHA.
The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet
Contains DHA · 58 mg per 100 g, at least 40 mg per 100 g and per 100 kcal
- DHA contributes to maintenance of normal brain function. The beneficial effect is obtained with a daily intake of 250 mg of DHA.
- DHA contributes to the maintenance of normal vision. The beneficial effect is obtained with a daily intake of 250 mg of DHA.
The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet
Contains choline · 294 mg per 100 g, at least 82.5 mg per 100 g
- Choline contributes to normal homocysteine metabolism.
- Choline contributes to normal lipid metabolism.
- Choline contributes to the maintenance of normal liver function.
Choline is a nutrient that is found in many foods. Your brain and nervous system need it to regulate memory, mood, muscle control, and other functions. NIH fact sheet
Nutrients per 100 g of “Egg, whole, raw, fresh”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
Chef Wood
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- *Anise extract, or anise flavoring, can be purchased at most health-food stores. Or rum can be substituted. In medium saucepan or microwave-proof bowl, combine milk, the 1 c sugar and butter. Heat, stirring occasionally, until butter is melted. Let mixture stand until warm, 105-115~. In small bowl, sprinkle yeast and pinch of sugar over warm water. Stir to dissolve. Let stand until foamy, about 10 minutes. In large bowl, with whisk, or in work bowl of heavy-duty electric mixer fitted with paddle attachment, place 3 cups of the flour, salt and baking powder. Make a well in center and break the 4 eggs into the well. Gradually mix a few tablespoons of the flour into the eggs, add the anise extract and yeast and milk mixtures, and mix until a soft, smooth, sticky dough is formed, about 2 minutes. Add remaining flour, 1/2 c at a time, until a soft dough is formed that just clears the sides of the bowl, switching to a wooden spoon as necessary if making by hand. Turn out dough onto a lightly floured work surface and knead until smooth and elastic, 2 to 3 minutes, adding only 1 tb flour at a time as necessary to prevent sticking. It is important that this dough remain very soft, and springy. Place in greased deep container, turn once to coat the top and cover tightly with plastic wrap. Let rise at cool room temperature until doubled in bulk, about 12 hours or as long as overnight. Gently deflate the dough and let rise again at room temperature until doubled in bulk, 1 to 1-1/2 hours. Gently deflate and divide the dough into 9 equal portions. On a lightly floured work surface, roll each portion into a rope 12" long. Using 3 ropes for each braid, braid ropes together, tuck under the ends and place each braid into a greased 9x5 loaf pan. Alternately place loaves on greased or parchment-lined baking sheet. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk or 1" above the rims of the pans, 45 minutes to 1 hour. 20 before baking, preheat oven
- From "LuAnn Kessi"
Plating
Cookware for this recipe
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Saucepan
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Baking tray
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Cake tin
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Mixing bowl
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Whisk
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Electric mixer
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Wooden spoon