Publisher Photo
Publisher Photo
Aniseed gives this festive Greek bread its unusual yet pleasing flavor. Everyone in the family runs to the kitchen for a fresh-from-the-oven slice.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 25 min.

Ingredients

  • 1 tablespoon active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/4 cup butter or margarine, softened
  • 1/4 cup sugar
  • 3 tablespoons instant nonfat dry milk powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed aniseed
  • 2 eggs
  • 2-1/2 to 3 cups all-purpose flour
  • TOPPING:
  • 1 egg
  • 1 tablespoon milk
  • 2 tablespoons sesame seeds
  • 2 tablespoons chopped almonds
  • 2 tablespoons sugar

Directions

In a mixing bowl, dissolve yeast in warm water. Add the butter, sugar, milk powder, salt, aniseed, eggs and 2 cups flour. Beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a 15-in. rope. Place ropes on a greased baking sheet; braid. Pinch ends to seal and tick under. Cover and let rise until doubled, about 45 minutes. Beat egg and milk; brush over braid. Sprinkle with sesame seeds, almonds and sugar. Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Serve warm or at room temperature. Yield: 1 loaf.
Originally published as Sweet Sesame Bread in Best of Country Breads 2000, p86

Nutritional Facts

1 slice: 196 calories, 7g fat (3g saturated fat), 64mg cholesterol, 165mg sodium, 28g carbohydrate (8g sugars, 1g fiber), 6g protein.

  • 1 tablespoon active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/4 cup butter or margarine, softened
  • 1/4 cup sugar
  • 3 tablespoons instant nonfat dry milk powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed aniseed
  • 2 eggs
  • 2-1/2 to 3 cups all-purpose flour
  • TOPPING:
  • 1 egg
  • 1 tablespoon milk
  • 2 tablespoons sesame seeds
  • 2 tablespoons chopped almonds
  • 2 tablespoons sugar
  1. In a mixing bowl, dissolve yeast in warm water. Add the butter, sugar, milk powder, salt, aniseed, eggs and 2 cups flour. Beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a 15-in. rope. Place ropes on a greased baking sheet; braid. Pinch ends to seal and tick under. Cover and let rise until doubled, about 45 minutes. Beat egg and milk; brush over braid. Sprinkle with sesame seeds, almonds and sugar. Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Serve warm or at room temperature. Yield: 1 loaf.
Originally published as Sweet Sesame Bread in Best of Country Breads 2000, p86

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