|Flour||2 1⁄2 Cup (40 tbs)|
|Active dry yeast||1⁄2 Tablespoon|
|Lemon peel||3⁄4 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Unsalted butter||4 Tablespoon|
|Glaze||1 Cup (16 tbs)|
|Egg yolk||1 (Beaten With 1 Tablespoon Water)|
1 Combine 1 cup flour, yeast, lemon peel, and aniseeds. Heat milk, butter, sugar, and salt to hot (120°-130°F).
2 Add milk mixture to dry ingredients; add egg. Mix thoroughly.
3 Stir in enough remaining flour to form a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 1/2 hours.
5 Punch down dough. Flatten half of the dough in greased 8-inch round cake pan. Shape other half into 2 ropes each 18 inches long. Fold ropes in half and twist. Join ends and seal to make 7-inch circle. Then place on top of flat circle of dough.
6 Make glaze and brush on loaf. Sprinkle with sesame seeds.
7 Let rise in warm place until double€”about 30 minutes.
8 Bake in a preheated 375°F oven 30€”40 minutes or until done. Cool on wire rack.