|Water||1 Cup (16 tbs) , boil bay leaf, cinnamon, anise seed together for 5 minutes, cool and strain, save liquid|
|Bay leaf||1 Small|
|Anise seed||1 Teaspoon|
|Scalded milk||1/3 Cup (5.33 tbs)|
|Butter stick||1/3 , melted in milk|
|Yeast||1/4 , dissolved in 1/2 cup warm water (1 Package)|
|Warm water||1/2 Cup (8 tbs)|
|Sugar||1/3 Cup (5.33 tbs)|
|Flour||6 Cup (96 tbs)|
|Crushed mastica crystals||1/8 Teaspoon|
|Sesame seeds||1 Tablespoon|
Pour cooled milk-butter mixture into large bowl.
Add egg, salt, reserved spice water, mastica, sugar and yeast mixture.
Beat with spoon.
Stir in 2 C.of flour.
Add rest of flour and work with hands.
Turn out on floured board and knead about 10-15 minutes, until shiny and elastic.
Put in warm greased bowl, cover with cloth and allow to rise until doubled in warm place.
Punch down, form into two loaves and put in greased bread pans.
Brush with egg yolk-and-water mixture.
Put about 4 walnuts down into dough and sprinkle tops of loaves wit sesame seeds.
Let rise until not quite double.
Bake in 350 degree oven until good and brown.
Turn out immediately to cool.
This bread freezes well, and also makes excellent toast (if you should ha e any left by breakfast-time.)