Easter Bread: Anise Braid

Sprinkle yeast over water, mix until dissloved.

In large mixing bowl combine sugar, butter and salt. Heat milk to scalding. Pour over contents of mixing bowl. Stir until butter melts. Let cool to lukewarm.

Add anise and cinnamon extracts. Stir in 1c flour. Beat well. Add 1 beaten egg and dissloved yeast. Beat well. Gradually mix in remaining flour to make a soft, but not sticky, dough.

Place dough on a floured surface. Cover. Let rest 10 minutes. Knead until smooth and elastic, 8-10 minutes. Shape dough into a ball. Place in a lightly oiled bowl. Turn it to grease all sides. Cover and set in a warm place for about 1 1/2 hours until doubled in size.

Punch dough down. Cover bowl. Return to warm place. Let rise again until almost doubled again. Place on a floured surface, divide into 3 equal parts, shape each part into a ball. Cover. Let rest 10 minutes.

Grease a baking sheet and set aside. Use hands to roll each dough-ball into a 18“ rope, tapering the ends. Line the ropes, 1” apart, on a baking sheet. Working from the middle to each end, loosely braid the ropes. Be careful not to stretch the dough. Pinch the ends together. Tuck them under slightly. Cover. Let rise in a warm place 45 minutes.

Beat water and remaing egg and brush gently over braid. Sprinkle generously with sesame seeds. Bake at 375 degrees for 25 minutes. Cool slightly before serving.