My husband fondly recalls the Anise Bread that his Italian grandmother used to make during the holidays. She evidently never had a recipe (and never used a bread machine!) so this is what I came up with for a quick, special Christmas bread. This rich bread has a wonderful aroma while baking.
Ingredients
- 0.5 cups hazelnuts
- 1 cup eggnog , plus
- 1 tablespoon eggnog
- 2 tablespoons white sugar
- 0.5 teaspoons salt
- 3 tablespoons butter , softened
- 1 egg
- 1 egg yolk
- 3 cups bread flour
- 1.5 teaspoons instant yeast
- 2 tablespoons anise seed
- 1 teaspoon ground cinnamon
Instructions
-
1
Preheat an oven to 350 degrees F (175 degrees C).
-
2
Spread hazelnuts evenly on a baking sheet. Bake until lightly toasted, about 5 to 7 minutes. Remove the pan from the oven, transfer the nuts to a bowl, and let them cool.
-
3
Place the eggnog, sugar, salt, butter, egg, egg yolk, bread flour, yeast, anise seed, and cinnamon into the bread machine. Program the machine for a basic cycle with the crust as "medium." Press start. Do not use the delay timer.
-
4
Place the cooled toasted hazelnuts into the machine between Knead Cycle 1 and Knead Cycle 2. When the baking cycle ends, immediately remove the bread from the pan and allow it to cool on a rack.
-
5
Prepare the glaze by combining the confectioners' sugar and eggnog in a bowl; mix well. It should be a drizzling consistency. Drizzle the glaze on the cooled bread before slicing.
Nutrition Facts
Per serving
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