Dad Strikes Again ~ Anise Bread

This is another post on bread my dad used to make. Anise bread was my second favorite bread when I was growing up. It has a slight licorice taste because of the anise flavoring, and I thought it was really cool that bread kind of tasted like candy. Also, it isn't done in an ordinary loaf. Anise bread is really a braid. Of course a little girl is going to love this bread!

First things first - here are the ingredients: (this will yield two braids)
2 pkgs. yeast
1/2 c. warm water
1 c. milk, scalded
2/3 c. sugar
1/2 c. butter
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. anise flavoring
6 c. sifted flour
2 eggs

1. Put the milk in a small saucepan and heat until scalded. This occurs when there are little bubbles around the edges of the saucepan, but before it comes to an actual boil.

2. While waiting for the milk to scald, add the yeast to the warm water. If you've read my previous yeast-involved posts, you know that this is a delicate step. But it is not to be feared. Just make sure the water isn't too hot or too cold. Here's how it should look, just in case you need a reminder:

3. Add sugar, salt, and butter to the scalded milk. Stir to combine and allow to sit until cooled to lukewarm. It will be just about right when the butter has melted into the mixture.

4. Grab a large mixing bowl and transfer the milk mixture to it. Add the cinnamon and anise flavoring.

5. Next, add in 2 cups of the flour and mix well. I recommend using a wooden spoon at this point because the yeast is coming next. It's best not to use anything metal when dealing with yeast. This is something I only learned recently, but fortunately I have an affinity for wooden spoons anyway. 

6. Stir in the eggs and yeast and beat well. I actually used a hand mixer to add the eggs and then put the yeast in second and used the wooden spoon. But feel free to skip the hand mixer. Add in the remaining 4 cups of flour and combine thoroughly. 

7. Turn out on a lightly floured table. Cover and let rest 10 minutes. Then stretch out your fingers because you're gonna knead that sucker for the next 8-10 minutes. You're going for a stretchy, elastic quality. Sometimes I only make it 5 minutes before giving up and the bread is fine. But if you're a stickler, go for at least 8. Then put it in a lightly greased or floured bowl, cover, and let rise until doubled. 

8. Punch it down in the bowl and then turn back out on the table. Divide the dough into six balls. Cover and let them rest again for 10 minutes. I can't tell you why the dough needs so much rest. After all, you're the one doing the work. But this is a diva bread and that's what it needs. 

9. After they're rested, roll them with your hands to make strands about 16" long. Try not to stretch if possible. I tend to squeeze rather than roll, but whatever works to get the strands. 

10. Braid three of the strands and pinch the ends to hold together. Then repeat with the other three strands. Cover them again and let them rise until almost doubled. 

11. Beat 1 egg and add 1 Tbsp of water. Brush this mixture over the top of the braids for a glossy finish. You can also add sesame seeds if you like, but I didn't have any. 

12. Bake at 375 degrees for 25-30 minutes or until done. You'll know it's done when it sounds hollow if you thump on it. Eat with butter or just plain. 

I hope you enjoy! And if you do, leave a comment for my dad in the section below. He'll get a kick out of it. Thanks for reading!