- 7 to 7-1/2 cups all-purpose flour
- 6 tablespoons sugar
- 2 packages (1/4 ounce each) active dry yeast
- 2 tablespoons aniseed
- 1 teaspoon salt
- 2 cups fat-free milk
- 1/2 cup butter, cubed
- 1/4 cup water
- 2 eggs
- 2 tablespoons sesame seeds
- In a large bowl, combine 2 cups flour, sugar, yeast, aniseed and salt. In a small saucepan, heat the milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add 1 egg; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky).
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 45 minutes.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place three ropes on a baking sheet coated with cooking spray and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.
- Beat remaining egg; brush over braids. Sprinkle with sesame seeds. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (20 slices each).
Originally published as Aniseed Braids in Light & Tasty December/January 2006, p45
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Reviewed Nov. 18, 2010
"I love this bread. It's simply delicious and I wouldn't change a thing. It's fairly simple and fun to make, and has a nice subtle sweetness which is perfect around the holidays."