Bread:
1 pk Active Dry Yeast
2 c Flour, sifted
2 ts Anise Seeds
1/2 c Milk
1/3 c Butter or Margarine
1/3 c Sugar
1/2 ts Salt
1/2 Egg, slightly beaten
1 ts Shredded Lemon Peel
2 tb Lemon Juice
Frosting:
3/4 c Confectioners Sugar, sifted
1 tb Light Cream
1/4 ts Vanilla
1/8 ts Salt
Make Bread:
In a large mixing bowl combine the yeast, 1/2 cup of flour and anise seeds. Heat milk, butter, sugar and salt in a sauce pan until just warm. Stir to melt. Add heated liquid to flour mixture. Add egg, lemon peel and juice on low speed for 1/2 minute, scraping sides constantly. Beat 3 minutes on high speed. Stir in remaining flour by hand to make a soft dough. Knead 8-10 minutes on a floured board until smooth and elastic. Place in a lightly greased bowl. Turn once to grease, over and let rise in a warm place 1-1/2 hours. Punch down and let rest 10 minutes. Shape into a round loaf, cover and let rise until double (about 45 minutes) in a greased pan. Bake 35-40 minutes in a preheated 375F oven until done.
Make Frosting:
Stir all ingredients together until smooth and spread on the warm cake.
Source: unknown
Prepared by: Margarette for the January 2002 meeting