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Italian Anise Bread

1 pkg active dry yeast
2 cup flour, sifted
2 teaspoons anise seeds
1/2 cup milk
1/3 cup butter or margarine
1/3 cup sugar
1/2 teaspoon salt
1/2 egg, slightly beaten
1 teaspoon shredded lemon peel
2 tablespoons lemon juice

3/4 cup confectioners sugar
1 tablespoon cream
1/4 teaspoon vanilla
dash salt

In a large mixing bowl combine the yeast, 1/ cup of flour and anise
seeds. Heat milk, butter, sugar and salt in a sauce pan until just
warm. Stir to melt. Add heated liquid to flour mixture. Add egg,
lemon peel and juice on low speed for / minute, scraping sides
constantly. Beat 3 minutes on high speed. Stir in remaining flour
by hand to make a soft dough. Knead 8-10 minutes on a floured board
until smooth and elastic. Place in a lightly greased bowl. Turn
once to grease, over and let rise in a warm place 1/-2 hours.
Punch down and let rest 10 minutes. Shape into a round loaf, cover
and let rise until double (about 45 minutes) in a greased pan. Bake
35-40 minutes in a preheated 375F oven until done.

Stir icing sugar, cream, vanilla and salt together until smooth.
Spread on warm cake.

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