Jircitano Easter Raisin Bread - Bread Machine Manual Style |
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Prep Time: 720 Minutes Cook Time: 20 Minutes |
Ready In: 740 Minutes Servings: 4 |
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Easter Bread my grandpa made every year for Easter. It freezes quite well. Great sliced and toasted with butter. Ingredients:
8 ounces eggs (extra large eggs are approx. 2 oz. each) |
1/2 cup sugar |
3/4 teaspoon vanilla extract |
3/4 teaspoon salt |
3/4 teaspoon anise extract |
6 tablespoons softened butter, very soft to melted but not hot |
3/8 ounce active dry yeast (standard packets are 1/4 oz) |
5/8 cup lukewarm water |
1 1/4 lbs flour |
1/2 ounce anise seed |
1/2 lb raisins |
Directions:
1. Add all ingredients except raisins to breadmaker in a way that works for you and your particular breadmaker. I like to add all the liquids first then the dry ingredients on top.
2. Set breadmaker to do a manual/dough cycle (sweet bread).
3. Check after 5 minutes of kneading. If dough is very sticky, add a small handful of flour. If it's very dry, add a little water. Check again after a few minutes and adjust until you get a nice dough texture.
4. When cycle completes, remove dough from machine and place on a kneading surface.
5. Add the raisins. Knead a little, mixing in the raisins.
6. Shape into loaves. This recipe makes 2 large or 4 small braided loaves.
7. Place loaves on baking sheets, allowing enough room for loaves to double in size.
8. Let the loaves rise, covered, until doubled.
9. Bake at 325F for 30 minutes.
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