Frosted Italian Anise Bread



  • 1 package active dry yeast
  • 2 cups flour, sifted, divided
  • 2 teaspoons anise seeds
  • 1/2 cup milk
  • 1/3 cup butter or margarine
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1/2 egg, slightly beaten
  • 1 teaspoon shredded lemon peel
  • 2 tablespoons lemon juice


  • 3/4 cup confectioners' sugar, sifted
  • 1 tablespoon light cream
  • 1/4 teaspoon vanilla extract
  • Pinch salt


  1. Bread: In a large mixing bowl combine the yeast, 1 cup of flour and anise seeds.
  2. Heat milk, butter, sugar and salt in a saucepan until just warm. Stir to melt.
  3. Add heated liquid to flour mixture. Add egg, lemon peel and juice on low speed for a minute, scraping sides constantly. Beat for 3 minutes on high speed.
  4. Stir in remaining flour by hand to make a soft dough.
  5. Knead for 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, 20-40 minutes.
  6. Punch down and let rest for 10 minutes.
  7. Shape into a round loaf, cover and let rise until double (about 45 minutes) in a greased pan.
  8. Bake for 35-40 minutes in a preheated 375 degrees F oven until done.
  9. Frosting: Stir all frosting ingredients together until smooth and spread on the warm loaf.