Raisin Anise Bread / Buccellato di Lucca
Makes 1 Large Ring
Buccellato Taddeucci in Lucca sells the sweet bread that was said to be a favorite of the ancient Roman army and in fact are sometimes made as large as a Roman cart wheel! Bucellato is the standard confirmation gift to children from their grandparents. If you go, get there early to buy one so you won’t be disappointed.
- 1 INGREDIENTSpackage active dried yeast
- 1/2 cup warm water (110 F)
- 1 cup warm milk (110 F)
- 3 large eggs at room temperature
- 1/2 cup sugar
- 4 tablespoons unsalted butter at room temperature
- 6 to 6 1/4 cups King Arthur™ Unbleached, All-Purpose Flour
- 1 cup raisins
- 1 tablespoon anise seeds, crushed
- 1 teaspoon fine salt
- DIRECTIONSDissolve the yeast in the water in a large bowl. Stir in the milk, 2 eggs, sugar, and butter. Stir in two cups of the flour, raisins, anise seeds, and salt. Add the remaining flour, a little at a time, until a soft ball of dough is created. Place the dough in a lightly greased bowl, cover tightly with plastic wrap and allow it to rise for 1 hour.
- Preheat the oven to 375 F.
- Transfer the dough to a floured surface and punch it down with your fists. Knead the dough for a few minutes, then roll it out into a 32-inch rope, and bring the ends together to form a ring shape. Place the ring on a lightly buttered cookie sheet. Cover with a clean towel and allow it to rise until almost doubled.
- Brush the dough with the remaining egg and bake until golden brown, about 35 to 40 minutes. Remove the buccellato to a cooling rack to cool completely.
- Option: To keep the center of the ring open during baking, place a well buttered custard-type dish in the center of the ring. After the bread is baked and cooled, carefully remove the dish.
This recipe was featured on Season 13 - Episode 1304.