There’s something irresistibly comforting about the scent of freshly baked bread wafting through the kitchen, especially when it carries the hints of warm spices and sweet anise. Frosted Italian Anise Bread combines a tender, fluffy texture with a subtly sweet flavor, making it perfect for sharing on cozy afternoons. This is one of those recipes that I stumbled upon and now cherish wholeheartedly—it’s the kind of bread that invites you to slow down and savor each bite, perhaps with a cup of tea or coffee on the side.
Why You’ll Love This Recipe
This Frosted Italian Anise Bread is more than just a treat; it carries the essence of tradition and warmth in every slice. The unique blend of anise and vanilla in the frosting makes it stand out among other breads. Plus, the vibrant nonpareils on top add a festive flair that brightens any table. Whether you’re gathering with friends or enjoying a quiet moment at home, this bread fits right in, making it a delightful addition to any occasion.
Ingredients Needed For Frosted Italian Anise Bread
- 3 cups all-purpose flour (divided): Fresh flour brings structure to your bread, so measure carefully for the best results.
- 1/4 cup granulated sugar: This is the sweet base that supports the rich flavors of the bread and balances the spices.
- 1 teaspoon salt: Essential for enhancing flavor, a pinch goes a long way.
- 1 package rapid rise yeast (0.25 ounce): This helps the dough rise quickly, resulting in a fluffy loaf.
- 2/3 cup milk: Warm milk activates the yeast and adds moisture, making the bread tender.
- 1 teaspoon anise extract: This is the star ingredient that gives the bread its signature flavor.
- 2 tablespoons butter (at room temperature): Using softened butter helps incorporate it into the dough easily.
- 2 large eggs: These add richness and help bind the dough together.
- 1 large egg (beaten for brushing over the loaf): This wash gives your bread a beautiful golden crust.
- 2 tablespoons milk: This extra splash helps create a nice shine when brushed on the bread.
- 1 tablespoon light corn syrup: It adds a subtle gloss to your frosting.
- 1 tablespoon butter (melted): Richness in the frosting ties all the flavors together.
- 1 1/2 cups powdered sugar: This sweet component forms the base of your decadent frosting.
- 1/2 teaspoon anise extract: Another hint of anise for depth in the frosting.
- 1/2 teaspoon vanilla extract: This complements the anise, creating a well-rounded flavor.
- Multi-colored nonpareils: These sprinkles add a pop of color, making your finished loaf visually appealing.
How to Make Frosted Italian Anise Bread
- Mix Dry Ingredients: In a large bowl, combine 1 cup of flour, sugar, salt, and yeast. Whisk together until well blended.
- Warm Milk and Anise: In a small saucepan, warm the milk and anise extract over low heat until it reaches about 110°F—this temperature is crucial for activating the yeast.
- Combine Wet and Dry Ingredients: Make a well in the center of the flour mixture, pour in the warmed milk mixture, and swirl together with your clean hand until combined.
- Add Butter and Eggs: Mix in the butter and eggs, one at a time, then gradually mix in the remaining flour until the dough begins to pull together.
- Knead the Dough: Turn the dough out onto a floured surface and knead until soft but elastic, about 8 minutes. Cover with a damp cloth and let rest for 10 minutes.
- Shape the Loaf: Cut the dough into halves, roll each piece into a ball, then shape into two long pieces about 18 to 20 inches long. Pinch the top ends together, twist, and form into a ring, pinching the bottom ends.
- Let It Rise: Place the loaf on a greased baking sheet, cover with a damp towel, and allow it to rise until doubled, about 1 hour.
- Preheat and Bake: Preheat your oven to 350°F. Brush the beaten egg over the loaf and bake until golden, about 20 to 25 minutes. Keep an eye on it to prevent burning!
- Cool and Frost: Once baked, transfer the loaf to a wire rack to cool completely. In a small bowl, combine all frosting ingredients and drizzle over the cooled loaf. Immediately sprinkle with nonpareils and let the frosting set before slicing.
How to Serve Frosted Italian Anise Bread
This bread is delightful served warm or at room temperature. Cut thick slices and serve as a snack, dessert, or even as a unique breakfast treat. Pair it with coffee, tea, or hot cocoa for a cozy experience. For an extra special touch, try spreading a little butter on each slice!
How to Store Frosted Italian Anise Bread
To keep your bread fresh, store it in an airtight container at room temperature. If you have leftovers (which is rare!), you can freeze it by wrapping it tightly in plastic wrap and placing it in a freezer bag. When you’re ready to enjoy it, simply thaw at room temperature.
Tips to Make Frosted Italian Anise Bread
- Kneading Technique: Make sure to knead until the dough is elastic. You can test it by gently stretching the dough; it should stretch without tearing.
- Flavor Boost: Feel free to add a touch of grated lemon zest to the dough for a citrusy twist.
- Anise Preference: If you’re not fond of anise, consider using fennel seed or omit it, adjusting the extract to your taste.
Variations and Substitutions
- Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum.
- Different Extracts: If you’re not a fan of anise, vanilla or almond extract can be used for different flavor profiles.
- Add-Ins: Consider adding chopped nuts or dried fruits like raisins or currants to add texture and flavor.
Frequently Asked Questions
Can I use active dry yeast instead of rapid rise yeast?
Yes, you can! Just remember to activate it first by mixing it with warm water and a pinch of sugar, then let it sit until frothy before adding to your dough.
How can I tell when the bread is baked?
The bread is done when it turns a lovely golden color and sounds hollow when tapped on the bottom. You can also use a thermometer; it should register around 190°F internally.
What if my dough doesn’t rise?
If your dough doesn’t rise, check the temperature of your environment. Yeast thrives in a warm place; you might consider letting it rise in a slightly warm oven or covering it to keep it warm.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it overnight. Just let it come to room temperature before shaping and baking.
How long will the Frosted Italian Anise Bread last?
When stored properly, it can last for about 2-3 days at room temperature. If you want to keep it longer, consider freezing it for up to 3 months.
Frosted Italian Anise Bread
Ingredients
For the Bread
- 3 cups all-purpose flour (divided) Fresh flour brings structure to your bread, so measure carefully for the best results.
- 1/4 cup granulated sugar This is the sweet base that supports the rich flavors of the bread and balances the spices.
- 1 teaspoon salt Essential for enhancing flavor, a pinch goes a long way.
- 1 package rapid rise yeast (0.25 ounce) This helps the dough rise quickly, resulting in a fluffy loaf.
- 2/3 cup milk Warm milk activates the yeast and adds moisture, making the bread tender.
- 1 teaspoon anise extract This is the star ingredient that gives the bread its signature flavor.
- 2 tablespoons butter (at room temperature) Using softened butter helps incorporate it into the dough easily.
- 2 large eggs These add richness and help bind the dough together.
- 1 large egg (beaten for brushing over the loaf) This wash gives your bread a beautiful golden crust.
- 2 tablespoons milk (for brushing) This extra splash helps create a nice shine when brushed on the bread.
For the Frosting
- 1 tablespoon light corn syrup It adds a subtle gloss to your frosting.
- 1 tablespoon butter (melted) Richness in the frosting ties all the flavors together.
- 1 1/2 cups powdered sugar This sweet component forms the base of your decadent frosting.
- 1/2 teaspoon anise extract Another hint of anise for depth in the frosting.
- 1/2 teaspoon vanilla extract This complements the anise, creating a well-rounded flavor.
- Multi-colored nonpareils These sprinkles add a pop of color, making your finished loaf visually appealing.
Instructions
Making the Dough
- In a large bowl, combine 1 cup of flour, sugar, salt, and yeast. Whisk together until well blended.
- In a small saucepan, warm the milk and anise extract over low heat until it reaches about 110°F.
- Make a well in the center of the flour mixture, pour in the warmed milk mixture, and swirl together with your clean hand until combined.
- Mix in the butter and eggs, one at a time, then gradually mix in the remaining flour until the dough begins to pull together.
- Turn the dough out onto a floured surface and knead until soft but elastic, about 8 minutes. Cover with a damp cloth and let rest for 10 minutes.
Shaping and Rising
- Cut the dough into halves, roll each piece into a ball, then shape into two long pieces about 18 to 20 inches long. Pinch the top ends together, twist, and form into a ring, pinching the bottom ends.
- Place the loaf on a greased baking sheet, cover with a damp towel, and allow it to rise until doubled, about 1 hour.
Baking
- Preheat your oven to 350°F. Brush the beaten egg over the loaf and bake until golden, about 20 to 25 minutes. Keep an eye on it to prevent burning!
- Once baked, transfer the loaf to a wire rack to cool completely.
Frosting
- In a small bowl, combine all frosting ingredients and drizzle over the cooled loaf.
- Immediately sprinkle with nonpareils and let the frosting set before slicing.
