Italian Anise Bread

About This Recipe

Italian anise bread is a tender, faintly sweet enriched loaf perfumed with the warm licorice notes of anise seed. A beloved holiday bake, especially around Easter, it sits between everyday bread and festive sweet bread, soft enough for breakfast yet rich enough to serve with coffee or dessert. The dough is enriched with eggs, butter, and a touch of sugar, then flavored with whole anise seeds and often a splash of anise extract or sambuca for deeper aroma. Many versions are braided or shaped into a wreath and brushed with egg wash for a glossy, golden crust, sometimes finished with sprinkles or a light glaze. The result is a fragrant, pillowy loaf that fills the kitchen with an unmistakable festive scent as it bakes.

Ingredients

Serves 12

• 500 gall-purpose flour
• 60 ggranulated sugar
• 7 gactive dry yeast(one packet)
• 180 mlwarm milk(about 40°C)
• 2 largeeggs(plus 1 for egg wash)
• 60 gunsalted butter(softened)
• 1 tbspanise seeds(lightly crushed)
• 1 tspanise extract(or 1 tbsp sambuca)
• 1 tspfine salt
• to tastepearl sugar or sprinkles(optional)

Instructions

1. 1

   Activate the yeast

   Stir the yeast and a pinch of sugar into the warm milk and let it sit 8 to 10 minutes until foamy. If it doesn't bubble, the yeast is dead or the milk too hot, so start over.

   Milk should feel warm, not hot, to protect the yeast.

2. 2

   Make the dough

   Whisk flour, sugar, salt, and crushed anise seeds in a large bowl. Add the yeasted milk, eggs, softened butter, and anise extract, then mix until a shaggy dough forms and pulls together.

3. 3

   Knead

   Knead by hand or mixer for 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky. Proper kneading develops the gluten that gives the loaf its soft, pillowy crumb.

   Add flour a tablespoon at a time only if it's too sticky to handle.

4. 4

   First rise

   Place the dough in a greased bowl, cover, and let it rise in a warm spot for about 1.5 hours, until doubled. A slow, full rise builds flavor and the airy texture.

5. 5

   Shape

   Punch down the dough and divide it into three ropes. Braid them and tuck the ends under, or join into a wreath. Transfer to a parchment-lined tray and shape neatly.

6. 6

   Second rise

   Cover loosely and let the shaped loaf rise again for 40 to 45 minutes until puffy. Meanwhile, heat the oven to 180°C (350°F) so it's ready when proofing finishes.

7. 7

   Glaze and bake

   Brush the loaf with beaten egg and scatter pearl sugar if using. Bake 28 to 32 minutes until deep golden and hollow-sounding when tapped. Cool on a rack before slicing.

   Tent with foil if the top browns too fast before the center sets.

Variations

• •

  Add a simple powdered-sugar glaze with anise extract for a sweeter loaf.

• •

  Fold in citrus zest for a brighter, Easter-style aroma.

• •

  Tuck dyed hard-boiled eggs into a braided ring for traditional Pane di Pasqua.

• •

  Swap half the anise for fennel seed for a milder licorice note.

Storage

Keep wrapped at room temperature for 3 days, or freeze up to 2 months. Refresh slices by toasting lightly to restore softness.

Frequently Asked Questions