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Braided Easter Bread Recipe

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This recipe for Braided Easter Bread, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup milk
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 tsp. salt
1/4 tsp. finely crushed anise seeds
1/4 tsp. ground cinnamon
1 pkg. dry yeast
3 tbsp. lukewarm water
1 tsp. honey
4 large eggs
4 1/4 cups flour
1 tbsp. sesame seeds

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 350 oven, on the middle rack, until crust is golden brown, about 35 minutes. Cool the bread on a wire rack.

Personal Notes:
Personal Notes:
Mom found this recipe in the Chicago Tribune's food section when they were featuring breads from around the world. This was the 1st place winner!

 

 

 

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