More Recipes Like Aniseed Braids

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Cardamom Braids

Submitted by: Sally Nelson

This treasured recipe reflects my Norwegian heritage. The subtle hint of cardanom is undeniably good. --Sally Nelson, Tempe, Arizona

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Aniseed Yeast Roll

Submitted by: Amy Short

These hard-crusted golden brown gems have a mild anise flavor and a soft pillowy texture with a sprinkling of aniseed on top. Amy Short from Lesage, West Virginia shared the recipe.

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Whole Wheat Braids

Submitted by: Suella Miller

There's nothing like fresh bread to complete a meal. I've had very good results with this recipe. Braiding the dough makes a pretty presentation.

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Apricot Braids

Submitted by: Paula Wipf

'These lovely yeast braids are light and tender and have a delightful apricot filling,' writes Paula Wipf from Arlington, Virginia. 'They're very popular with family and friends.'

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Cinnamon Pecan Braids

Submitted by: Connie Dahmer

Whenever there's a bake sale, I make these braids. They're so eye-catching that most of the loaves get snapped up by the people working the sale! --Connie Dahmer, Marion, Illinois

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After years of making whole-grain loaves, Erika Pimper discovered a bread recipe that she thinks rises above all the rest. 'This hearty bread taste great toasted, too. Granola adds to the nutty texture,' she writes from Brigham City, Utah.

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Danish Julekage

Submitted by: Phyllis Levendusky

Cardamom and lots of fruit enliven this unique holiday bread. The recipe was handed down from my grandmother, who came to the United States from Denmark when she was 16 years old.

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Italian Sweet Bread

Submitted by: Kathleen Schweichs

The women in our family feel so blessed that my mom taught us how to make this Pane Dolce before she passed away. We do our best to carry on her loving tradition. --Kathleen Schweihs, Lockport, Illinois

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Butternut Squash Bread

Submitted by: Agnes Miller

'This yeast bread is scrumptious served warm or toasted,' promises Agnes Miller of Marshall, Illinois. 'A friend shared the recipe years ago.'

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Country Sage Bread

Submitted by: Norma Round

This recipe was given to me more than 15 years ago by a friend. The unique combination of sage, celery seed and nutmeg makes this bread deliciously different.