This Easter Bread was made by my Mom and my Grandmother since before I was born. Its distinctive anise flavor with a hint of cardamon is unique. When it's toasted on Easter morning, the whole house feels special and everyone is drawn to the kitchen table! When my Mom died in 1977, I carried on the tradition of making it. My own children have grown up with that special Easter aroma and have loved it so much that they insist that I freeze one bread every year so that we can have it the following Christmas. We slice it, toast it and spread it with warm butter. To say that it melts in your mouth is an understatement!
For 3 Batch(es)
The flour amounts depend on humidity and temperature. Just add enough to make a good kneading dough without making it too dry!