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Joyce Carol Oats' ~ Easter Anise Bread

Curious about what your favorite poets loved to cook and bake? Me too! After a bit of research I found an John Keats's Porridge: Favorite Recipes of American Poets. This charming cookbook highlights some favorite recipes of American Poets. To carry on this fine tradition of favorites, we will feature a poet's favorite dish with every newsletter beginning with this edition! May I present: Joyce Carol Oats' Easter Anise Bread.

  • 1 dozen eggs

  • 1 tablespoon sugar for every egg

  • 2 cakes yeast

  • ½ cup oil

  • 1 cup butter

  • 1 teaspoon orange juice

  • 1 teaspoon lemon juice

  • 1 teaspoon anise seed

  • 1 pinch salt

  • 9 cups flour

  • Warm milk, enough to dissolve yeast

Beat eggs; add juices, yeast, and milk and beat slightly. Mix flour, sugar, salt, and anise. Now add to liquid mixture and mix until well blended. Let rise in bowl until nearly double in size. Punch down. Let rise again. Shape into four loaves. Place in greased pans. Let rise and bake for 20-30 minutes at 350 degrees.



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