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Greek New Year's Bread's picture
  All purpose flour 6 Cup (96 tbs)
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Grated lemon peel 1 1⁄2 Teaspoon
  Aniseed powder 1 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 6 Tablespoon
  Sugar 1⁄3 Cup (5.33 tbs)
  Eggs 3
  Egg yolk 1 , beaten
  Sesame seed 2 Tablespoon

In large mixer bowl combine 2 cups of the flour, yeast, peel, and aniseed.
Heat milk, butter, sugar, and 1 teaspoon salt till warm (115-120°), stirring constantly to melt butter.
Add to dry mixture; add the 3 eggs.
Beat at low speed with mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in enough remaining flour to make a moderately stiff dough.
Knead on lightly floured surface till smooth and elastic (8 to 10 minutes).
Shape into ball.
Place in greased bowl; turn once.
Cover; let rise till double (1 to 1 1/2 hours).
Punch down; divide in thirds.
Cover; let rest 10 minutes.
Shape two parts in flat, 8-inch round loaves.
Place in two greased 9x1 1/2-inch round baking pans.
Divide third part in half; shape into two 18-inch strands.
Twist each like a rope and seal ends to form two circles; place one atop each loaf.
Combine yolk and 1 tablespoon water; brush on loaves.
Sprinkle with sesame seed.
Let rise till double (30 to 45 minutes).
Bake at 375° about 25 minutes.
Remove; cool.

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