Glazed Lemon-Anise Bread

14 ingredients
5 steps

Ingredients

  • 3 to 3-1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 1/2 teaspoon salt
  • 1/3 cup 2% milk
  • 1/3 cup butter, cubed
  • 1/4 cup water
  • 1 large egg, room temperature
  • 2 tablespoons lemon juice
  • 2 to 3 teaspoons aniseed
  • 1 teaspoon grated lemon zest
  • 1 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 2 to 3 tablespoons 2% milk

Directions

  1. 1
    In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add egg, lemon juice, aniseed, lemon zest and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
  2. 2
    Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 35-40 minutes.
  3. 3
    Punch dough down. Place in a greased 8x4-in. loaf pan. Cover and let rise until doubled, about 40 minutes.
  4. 4
    Preheat oven to 375°; bake until golden brown, 25-30 minutes. Cool for 10 minutes before removing from pan to a wire rack.
  5. 5
    For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spread over top of warm loaf, allowing glaze to drape down the sides. Cool.

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