Directions: |
Directions:In a medium saucepan, heat milk until hot, but not simmering. Remove from heat; stir in butter, sugar, salt, anise seeds and cinnamon. Cool to lukewarm. In a large mixing bowl, combine the yeast with 3 tablespoons of lukewarm water and the honey. Let stand until bubbly; about 5 minutes. Stir lukewarm milk mixture into yeast mixture. Beat 3 of the eggs lightly and add to the bowl of liquids. Begin adding the flour, beating in 1/2 cup at a time, until 4 cups have been added. Turn dough out onto lightly-floured work surface to knead in the remaining 1/4 cup of flour. Gently knead until it feels smooth and elastic; about 5 minutes. Transfer the dough to a large greased bowl. Cover with plastic wrap and set aside at room temperature. Let the dough rise until doubled in bulk, about 1 1/2 hours. Return the dough to the work surface. Divide it into 3 equal pieces. Roll each piece into a rope about 20 inches long. Pinch 3 end pieces together and braid the strands of dough tightly. Curl the braid into a ring, pinching and tucking loose ends together. Transfer the braided ring to a greased or parchment-lined baking sheet. Cover the braid loosely with plastic wrap and let rise at room temperature until dough doubles in bulk, about 45 minutes. Beat remaining egg with 1 tablespoon water in a small dish. Brush dough evenly with egg wash. Sprinkle with sesame seeds. Bake in a preheated 350º oven, on the middle rack, until crust is golden brown, about 35 minutes. Cool the bread on a wire rack. |
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