Cookbook:Anise Bread (Penia)

Penia is a sweet bread of Italian origin traditionally made at Easter time.

Procedure

 * 1) Dissolve the yeast cakes in the warm water and set aside.
 * 2) Beat eggs until fluffy.
 * 3) Add sugar and beat.
 * 4) Add melted butter and beat, then add salt.
 * 5) Add the juices and spices.
 * 6) Add the water-yeast mixture, and stir until well blended.
 * 7) Add flour, then mix until ready for kneading.
 * 8) Knead thoroughly until dough springs back when finger-poked.
 * 9) Allow dough to rise overnight (12 hours) or until doubled in size.
 * 10) Divide dough into 7 portions.
 * 11) Shape each portion into the shape of dolls.
 * 12) Allow to rise for 2 to 3 hours.
 * 13) Bake at 275–300°F (140–160°C) for 15–20 minutes.

Notes, tips, and variations

 * Yeast cakes seem to work better than dry yeast. But, you can use 2 packs of dried yeast instead of the yeast cakes.
 * You can use 1 tbsp (13 g) lemon extract instead of the lemon juice.
 * Alternately it is shaped into a couple of large rings with shell-on hard boiled eggs embedded in the dough at the cardinal points. The eggs were a symbol of resurrection and the four directions the sign of the cross.
 * Don't forget the sweet glaze; 1lb (450g) of confectioners' sugar with enough water to make it spreadable. Spread on each loaf and cover generously with colorful sprinkles!