Easter Bread

Ingredients

• 1 cup milk scald
• 3/4 cup unsalted butter
• 1 1/3 cup sugar
• 2 tsp. salt
• 1 1/3 cup water Microwave 50 seconds; 115-120 degrees
• 4 pkg. Active Dry yeast 10 tsp
• 2 tbsp. anise seed
• 8 eggs
• 10 cups flour approx.

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• 135g (1/2 cup) milk, scalded
• 85 grams (6 tbsp) unsalted butter
• 133 grams (2/3 cup) granulated sugar
• 1 tsp salt
• 160 ml (2/3 cup) water, warmed to 115-120°F (46-49°C)
• 5 tsp active dry yeast (about 1 3/4 packets)
• 1 tbsp anise seed
• 4 eggs
• 5 cups all-purpose flour (about 600-625 grams, depending on humidity and flour type)

Instructions

• Scald milk, stir in sugar, salt and butter. Set aside to cool lukewarm.
• Turn warm (110-115 degrees) water into large bowl, stir in yeast; then add warm milk mixture.
• Stir in eggs, anise seed, and about half of the flour. Beat with electric mixer until smooth. Use paddle to beat in 6 cups flour; change to dough hook; add 3-6 more cups of flour. Stir in enough of remaining flour to make soft dough.
• Knead in KitchenAid until smooth and elastic (8 to 10 minutes).
• Shape into a ball. Place in lightly greased bowl, turning once.
• Cover and let rise in a warm place until size is doubled (1½ to 2 hours).
• Punch down. Cover; let rest 10 minutes. Shape dough by rolling in a long rope, folding in half and twisting together.
• Cover and let rise in a warm place until double (45 minutes - 1 hour). Bake 350º for 20 min. Makes four large loaves
  • 190° internal temperature