Becky Luigart-Stayner
Yield
12 servings (serving size: 1 slice)

Aniseed and caraway seeds give this braided bread a licorice flavor. Leave either or both of them out, if you prefer.

How to Make It

Step 1

Dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Combine 1 teaspoon water and egg, stirring well with a whisk. Place 1 tablespoon egg mixture in a small bowl. Cover and chill. Add remaining egg mixture to yeast mixture.

Step 2

Lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups all-purpose flour, whole wheat flour, salt, 1/2 teaspoon caraway seeds, and aniseed to yeast mixture; stir to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Step 3

Place the 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, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch the dough down; cover and let rest for 5 minutes. Divide dough in half. Working with one portion at a time, roll each portion into a 12-inch rope on a lightly floured surface. Twist ropes together, and pinch ends to seal. Place dough in an 8-inch loaf pan coated with cooking spray. Cover and let rise for 30 minutes or until doubled in size.

Step 4

Preheat oven to 375°.

Step 5

Uncover dough. Brush reserved egg mixture over loaf, and sprinkle with remaining 1/2 teaspoon caraway seeds. Bake at 375° for 30 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

Ratings & Reviews

MML1013's Review

Kara313
November 04, 2011
I was so excited about this recipe- since I love anise and thought the twisted-rope format would yield a cool product! At the same time that the bread looks good, it is chewy, flavorless and dry. I'm not sure what went wrong but I was disappointed.

CandaceCH's Review

CandaceCH
October 04, 2011
I'm very new to making bread, and when I endeavor a loaf, the recipe has to call for as little kneading as possible. This was my third ever loaf of bread, and upon tasting it, I cannot believe that I actually made it. I used only caraway seeds inside and out, and the seeds are a nice little crunch of flavor to contrast to the smooth, sweet crumb. This bread is wonderful!

Kara313's Review

MML1013
October 17, 2010
This was my first time ever making bread, and it turned out so well! I will definitely make this again.

Bradsbabe's Review

Bradsbabe
March 09, 2010
I've made this bread so many times, and it's always delicious. The seeds add a great flavor to the bread, and it doesn't taste too "wheaty" like grocery store wheat breads. My friends love this bread as well.