Total Time
25mins
Prep 0 mins
Cook 25 mins

Growing up in a Greek family, I remember the bread my family purchased at a Greek bakery each Easter. I found this recipe in a 1965 Better Homes & Garden Bread Cook Book and it is one of my favorites. The dough can be easily made in a bread machine, then shaped before baking. I love the aroma of the anise as the bread bakes. The oils of cinnamon & anise can be found at baking supply shops.

Ingredients Nutrition

Directions

  1. Soften yeast in warm water. Pour scalded milk over sugar, butter and salt; stir til butter melts. Cool to lukewarm. Stir in flavorings. Add 1 cup of the flour; mix well. Stir in 1 egg and softened yeast; beat well. Add remaining flour ( or a little more or less to make a soft dough.) Turn out on lightly floured surface. Knead til smooth and elastic ( 8 - 10 minutes). Place in lightly greased bowl, turning once. Cover; let rise in a warm place until almost double (about 1 1/4 hours).
  2. Punch down. Let rise again until almost double (1 hours). Turn out on to lightly floured surface and divide dough into thirds; form in balls. Cover and let rest for 10 minutes.
  3. Roll each under hands to form strands 16 inches long, tapering ends. Braid loosely without stretching, beginning in the middle, working towards either end. Pinch ends together. Cover; let rise until almost double ( 40 minutes). Combine beaten egg and water; brush over braid; sprinkle with sesame seed.
  4. Bake at 375* for 25 minutes.