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Easter Sweet Bread with Anisette Glaze
1/2 cup milk
8 ounces butter (2 sticks) cut into several pieces
5 eggs
2 teaspoons lemon extract
1 cup sugar
1/2 teaspoon salt
Grated zest of 1 orange
1/2 cup fresh orange juice (about 1 orange)
1/4 cup warm tap water
1 tablespoon active dry yeast
5 cups unbleached all-purpose flour
1 teaspoon baking powder
Heat the milk and butter in a pot over medium heat until the butter
melts and the milk scalds. Turn into a large bowl. Set aside for
about 20 minutes to cool slightly.
Using a whisk beat the eggs, lemon extract, sugar, salt, orange
zest, and juice into the milk mixture.
Measure the warm water into a bowl. Sprinkle the yeast over the
water, stir briefly to mix, and set aside to proof for about 10
minutes, or until it foams. In a separate bowl, combine the flour
and baking powder. Stir to mix.
After the yeast has proofed, add it to the liquid mixture and beat
well with a whisk. Add the flour mixture all at once and beat with a
spoon.
Preheat the oven to 325 degrees. Spray a 10-inch tube pan with
nonstick cooking spray. Turn the batter into the prepared pan, using
a rubber spatula to scrape out the bowl and to smooth the top of the
batter. Bake for 1 hour, or until the top is golden brown and a cake
tester inserted into the center comes out clean. Turn out to cool
slightly before cutting. If desired, drizzle with Anisette Glaze.
Anisette Glaze
2 cups confectioners sugar, sifted
2 tablespoons anisette liqueur
2 tablespoons milk or soy milk
Combine the ingredients in a bowl. Stir until smooth and creamy. Use
immediately.
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