Chamella
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An anise flavored bread traditionally made at New Years 2 ½ lbs. flour |
Mix the yeast and warm water as directed. Mix flour, salt, water, and yeast until dough forms. Add anise seeds and kneed until smooth.
Let raise until dough doubles in size (roughly 1 hour). Shape into braids, birds, or wreaths. To form a bird, take a length of dough and tie into a knot. Flatten slightly. Take the dough that sticks up from the top and point to form the beak. Take the dough that sticks out from the bottom, flatten, and make three cuts to form the tail feathers.
Bring large pot of salted water to a boil. Drop formed chamella into boiling water. Once the chamella has come to the surface, boil for an additional minute. Remove from water and place on a baking sheet. Bake at 450° until slightly golden brown.
Chamella can become hard after several days. To soften, lightly coat the outside with water, wrap in aluminum foil, and place in 300° oven until the bread is soft again.
Truini family recipe submitted by Mark DellaPietra.