Aniseed Braids Recipe
Add a photo
1 of 1 Photo

Aniseed Braids

By: Marion Elizabeth Erickson  
"Just in time for seasonal dinners and holiday gift giving comes this recipe, yielding two gorgeous loaves. At her Rock Island, Illinois kitchen, Marion Elizabeth Erickson completes the golden bread with an egg wash and a sprinkling of sesame seeds."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 102 people have saved this

Prep Time:
50 Min
Cook Time:
30 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 40 servings
 

Ingredients

  • 7 cups all-purpose flour
  • 6 tablespoons sugar
  • 2 (.25 ounce) packages active dry yeast
  • 2 tablespoons anise seed
  • 1 teaspoon salt
  • 2 cups fat-free milk
  • 1/2 cup butter, cubed
  • 1/4 cup water
  • 2 eggs
  • 2 tablespoons sesame seeds

Directions

  1. In a large mixing bowl, combine 2 cups flour, sugar, yeast, aniseed and salt. In a small saucepan, heat the milk, butter and water to 120 degrees F-130 degrees F. 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).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 45 minutes.
  3. 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 nonstick cooking spray and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.
  4. Beat remaining egg; brush over braids. Sprinkle with sesame seeds. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

Footnotes

  • Nutritional Analysis: 1 slice equals 119 calories, 3 g fat (2 g saturated fat), 17 mg cholesterol, 92 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2007 by KEG18 
I added some anise and lemon extracts and subbed some of the AP flour for whole wheat. Very good! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 30, 2009 by catcassetta 
This bread was sooo easy to make, I kid you not. I am a novice breadmaker. I made this just as... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?