The bread has nice orange under tones and a light citrus scent.
I thought about substituting orange juice for the water in the recipe but was concerned about mixing OJ with the milk.
The texture is pure joy ~ very soft and light.
1/3 cup water (75 to 85 degree F)
1/3 cup whole milk
3 eggs, lightly beaten
1/2 cup (1 stick) butter or margarine, softened and cut into 6 pieces
Grated zest of 1 orange
1/2 cup sugar
4 cups bread flour
1-1/2 tsp anise seeds, crushed
1 tsp salt
1/2 tsp ground nutmeg
2-1/2 tsp bread machine yeast
Egg wash (1 egg, lightly beaten with 1 Tbsp water)
Place ingredients into the bread pan in the following order: water, milk, eggs, butter, orange zest, sugar, flour, anise, salt and nutmeg.
With finger, make a small indentation on one side of the flour. Add yeast to indentation, making sure it does not come in contact with the liquid ingredients.
Carefully insert bread pan into breadmaker and gently close lid.
Press the Menu button until the “Dough” program is selected.
When the dough cycle is complete… Open the lid and, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine.
Preheat oven to 350F.
Spray a large baking sheet with nonstick cooking spray.
Remove dough from bread pan to a clean, lightly floured surface. Divide dough into 2 equal pieces.
With hands, lightly roll each piece into a 24-inch rope. Place ropes on prepared baking sheet. Twist ropes loosely together and form into a circle. Place a clean towel over ring and let rise in a warm, draft-free place until doubled in size.
Using a pastry brush, lightly brush ring with egg wash.
Bake 30-35 minutes or until bread is golden brown.
Remove from baking sheet to wire cooling rack.
Allow to cool for about 20 minutes before slicing.