Anise Brioche Bread - Italian Easter Bread (Bread Machine + Stand Mixer)

Soft, rich, and buttery brioche bread with a tender, fluffy crumb—this Italian anise Easter bread has that classic hint of anise and a brioche-style texture that makes it extra special. Made using the bread machine dough cycle, this recipe is simple, reliable, and perfect for Easter or anytime you want a lightly sweet, homemade bread without the extra work. Stand mixer directions included in the printable recipe!

Anise Brioche Bread - Italian Easter Bread

1/4 cup lukewarm water (60 g)
1/4 cup lukewarm milk (60 g)
1/2 cup melted butter (113 g)
2 eggs (about 100 g)
scant 1/2 cup sugar (90–100 g)
1 tsp pure anise extract (5 g) or 3 tsp anise seeds (6–7 g) (or almond, vanilla, etc!)
3 1/2 cups all-purpose or bread flour (420–440 g) (430 g fresh milled + 1 tsp lecithin)
1/2 tsp salt (3 g)
2 tsp yeast (6 g)

Instructions (Bread Machine Dough Cycle)

1.    Add ingredients to your bread machine in the order listed. Select the dough cycle (about 1 1/2 hours).

2.    After 5 minutes of mixing, check the dough:

• If too sticky, add a little flour
• If too dry or crumbly, add 1 tablespoon water at a time. Dough should form a smooth, soft ball

3.    Once the cycle is complete, remove the dough and gently press it out. Shape into a loaf and place in a well-greased loaf pan.

4.    Cover and let rise for 45 minutes to 1 hour, or until the dough rises just above the edge of the pan.

5.    Bake at 350°F (180°C) for 35–40 minutes, tenting with foil if it browns too quickly.

6.    Remove from the pan and let cool before slicing. Enjoy this unique loaf! 

Instructions (Stand Mixer Method)

1. In the bowl of a stand mixer, add all ingredients.
2. Mix on low speed until combined. Assess dough. If too wet, add a bit more flour. If too dry, add a bit more water or milk.
3. Once the dough comes together, knead on medium speed for 6–8 minutes until smooth and elastic.
4. Remove the dough and shape into a ball. Place in a greased bowl, cover, and let rise until doubled in size, about 1 to 1 1/2 hours.
5. Gently punch down the dough and shape into a loaf. Place in a greased loaf pan.
6. Cover and let rise until it peaks just above the pan, about 45 minutes to 1 hour.
7. Bake at 350°F (180°C) for 35–40 minutes, tenting with foil if browning too quickly. (Internal temperature of 190-200 degrees F)
8. Remove from the pan and let cool before slicing. 

Printable Recipe!

*If you're looking for an alternative to plastic bread bags, our handmade beeswax bread bagsare a healthy way to store your bread! They are reusable, made of 100% cotton, infused with organic beeswax and jojoba oil, naturally antibacterial to keep your bread from molding, and handmade right here by me and my daughters on our family farm! 

Used in this recipe:

Pure Anise Extract

Zojirushi Bread Machine

 

8.5x4.5" Cast Iron Loaf Pan (for 1 & 1.5 lb loaves)

16x20 Dough Mat

 

Cast Iron Melting Pot

Red Star Active Dry Yeast

Redmonds Real Salt

The Best Oven Gloves

 Handmade Beeswax Bags

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