Greek Anise Loaf


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This bread is fluffy and full of spice! Bake it when you're in the mood for something with a little more pizazz!

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Time needed

5 hour cooking


  • 2 envelopes dry yeast
  • 1/2 C. warm water
  • 1 C. sugar
  • 1 stick butter
  • 1 tsp. salt
  • 1 C. hot milk
  • 1 tsp. anise extract
  • 8 drops cinnamon oil
  • 6 C. sifted flour
  • 3 eggs
  • 1 tsp. water
  • sesame seeds

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Proof yeast in 1/2 C. warm water until foamy. Combine sugar, butter and salt in large bowl. Pour hot milk over all until butter melts. Cool to lukewarm, then stir in anise and cinnamon oils. Add 2 C. flour and mix well. Stir in 2 eggs and yeast. Add enough flour to make a soft dough. Turn out on lightly floured surface and knead until smooth and elastic. Place in lightly greased bowl, turning once. Cover and allow to rise until double, about 90 minutes. Punch down. Let rise again.

Divide into 6 portions. Cover and let rest 10 minutes. Roll each piece of dough under hands on a lightly buttered working surface to form a 16-inch long strand. Line up 3 strands, 1 inch apart, on working surface. Starting at the center, overlap strands working toward either end. Pinch ends together and tuck under. Transfer braids to buttered baking sheets, cover and allow to rise. Preheat oven to 375 degrees. Blend 1 slightly beaten egg and 1 tsp. water. Brush braid and sprinkle with sesame seeds. Bake for 25 minutes or until done.

This recipe is from “What’s Cooking in Niles.”


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