- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 tablespoon sugar
- 1/2 cup warm water (100° to 110°)
- 6 tablespoons butter or stick margarine, softened
- 2 large eggs
- 3 1/2 cups all-purpose flour, divided
- 1/3 cup sugar
- 2 tablespoons nonfat dry milk
- 2 teaspoons aniseed, crushed
- 1/2 teaspoon salt
- Cooking spray
- 1 large egg white, lightly beaten
- 8 candied cherries
- calories 185
- caloriesfromfat 26 %
- fat 5.3 g
- satfat 1.1 g
- monofat 2.2 g
- polyfat 1.6 g
- protein 4.5 g
- carbohydrate 29.8 g
- fiber 1 g
- cholesterol 28 mg
- iron 1.6 mg
- sodium 140 mg
- calcium 24 mg
How to Make It
Dissolve yeast and 1 tablespoon sugar in warm water in a large bowl; let stand 5 minutes. Add the butter and eggs; beat at medium speed of a mixer until smooth. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine 3 cups flour, 1/3 cup sugar, dry milk, aniseed, and salt; add to yeast mixture, beating well. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, about 1 1/2 hours. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
Punch dough down; let rest 5 minutes. Pinch 2 (1 1/2-inch) balls off dough; cover and set aside. Shape remaining dough into an 8-inch round; place on a baking sheet coated with cooking spray. Brush with egg white. Shape each dough ball into an 8-inch-long rope; cut a 2-inch slash into the ends of each rope. Place 1 rope across middle of dough; brush the middle of the rope with egg white. Place the other rope across the middle of the rope, forming a cross. Curl the slashed ends together to form a circle; place a cherry in the middle of each circle. Arrange 4 cherries around center of cross. Cover and let rise 1 hour.
Preheat oven to 350°.
Uncover dough. Bake at 350° for 35 minutes or until loaf sounds hollow when tapped. Remove loaf from pan, and cool on a wire rack.
NOTE: If you don't have time to decorate this bread, skip step Punch dough down; let rest. Shape the dough into a 8-inch round. Cover and let rise 1 hour. Bake as directed.