CHAPPAQUA, N.Y. - Chappaqua cook Mary Silva is sharing a recipe for her Italian Anise Easter Bread, for which she was recently awarded a blue ribbon from Just a Pinch Recipe Club.
"This recipe is from my dear aunt, who is 95-years-old. She used to make about 40 loaves, then every Easter morning, would personally deliver them to everyone in the family before church," Silva said. "This is great out of the oven or toasted with butter."
- 2 packages of active dry yeast
- 1/2 cup of warm water
- 1/2 cup of warm milk
- 1 cup of butter
- 4 eggs
- 3/4 cup of sugar
- 1 teaspoon of salt
- 1 1/2 tablespoons of anise seeds
- 6-7 cups of all-purpose flour
- In a large bowl dissolve yeast in water, let bubble.
- Then blend all other ingredients in yeast water mixture, gradually add flour.
- Knead dough 5-10 minutes. Spray a large bowl with cooking spray and cover with plastic wrap. Let rise for 5 hours.
- Punch down after first rise, shape and place in greased loaf pans. Cover again with plastic wrap and let rise for 2 more hours.
- Mix one egg with 1 tablespoon of milk or water and brush tops of loaves. Bake at 350 degrees for 40-45 minutes.
- Note: If you have time, you can let this rise overnight, punch down and shape, put in pan and let rise for 3 more hours, then bake.
If you have your own Easter or Passover recipes, email BMarschhauser@TheDailyChappaqua.com
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