Aniseed Braids

• 7 to 7-1/2 cups all-purpose flour
• 6 tablespoons sugar
• 2 packages (1/4 ounce each) active dry yeast
• 2 tablespoons aniseed
• 1 teaspoon salt
• 2 cups fat-free milk
• 1/2 cup butter, cubed
• 1/4 cup water
• 2 large eggs, room temperature
• 2 tablespoons sesame seeds

1. In a large bowl, combine 2 cups flour, sugar, yeast, aniseed and salt. In a small saucepan, heat the milk, butter and water to 120u0b0-130u0b0. Add to dry ingredients; beat just until moistened. Add 1 egg; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 45 minutes.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place three ropes on a
4. coated with cooking spray and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes.
5. Beat remaining egg; brush over braids. Sprinkle with sesame seeds. Bake at 350u0b0 for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

flour, sugar, active dry yeast, aniseed, salt, milk, butter, water, eggs, sesame seeds

Taken from www.tasteofhome.com/recipes/aniseed-braids/ (may not work)