- 2 packages (1/4 ounce each) active dry yeast
- 3 tablespoons warm water (110° to 115°)
- 1-1/3 cups warm milk (110° to 115°)
- 2/3 cup sugar
- 2/3 cup butter, softened
- 1-1/4 teaspoons salt
- 2 large eggs
- 3 teaspoons anise extract
- 6 to 6-1/2 cups all-purpose flour
- 2/3 cup raisins
- 1 large egg white, beaten
- 1 tablespoon water
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter and salt; mix well. Add eggs, extract and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; sprinkle with raisins and knead in. Divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place three ropes on a greased baking sheet, and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes.
- Whisk egg white and water; brush over braids. Bake at 325° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves.
Reviews forSweet and Golden Easter Bread
"Loved the recipe . I used the zest from one lemon instead of anise. This is going to be my new Easter bread recipe. The whole family was telling me how good it was. The dough was not dense as much as I would have like it to be. Next time I'll let the dough raise three times instead of two. This should correct the dense issue."