Sweetened Egg Bread
Whole Grain Recipe
This very OLD European recipe was a gift from a famous chef. The bread is lightly flavored, crisp and sweet. Uniquely delicate, it is an excellent "dunker," served with steaming hot coffee or spice tea. The ladies often dipped the sliced Vienna bread in cognac or sweet wine -- the very nicest way imaginable of having your cake and eating it too!
4-1/2 cups sugar
4 cups flour; sifted
1/2 teaspoon vanilla extract
1/2 teaspoon anise flavor
Beat eggs over warm water until thick and lemon colored, about 10 to 15 minutes. Add sugar gradually, beating constantly, until all the sugar has been used up.
Mix in the flour, one cup at a time, until the mixture is well blended. Add vanilla and anise flavor. Turn into well greased and lightly floured long narrow baking tins.
Bake in a preheated 375 degree oven until delicately browned. Watch carefully, so that the sweet bread does not burn. If the oven is too hot reduce to 350 degrees. Cool.
Sprinkle with powdered sugar. Slice 1/2 inch thick, spread on a baking sheet, return to 250 degree oven and let toast gently for 10 minutes or until Sweetened Egg Bread becomes a very light golden color.
Heat all glaze ingredients until sugar melts. Brush on cooled breads with a pastry brush. Allow glaze to harden before wrapping. Enjoy!
Recipe Yields: 2 loaves, 8-inches each.