Italian Easter Bread (Anise-Flavored)

Recipe View In a large mixing bowl, combine 1 cup of flour, sugar, salt, and yeast. Stir well to combine. (2 minutes)

Recipe View In a small saucepan, gently warm the milk and anise extract over low heat until it reaches approximately 110°F (43°C). (5 minutes)

Recipe View Create a well in the center of the dry ingredients. Pour in the warmed milk mixture. Using your hand or a wooden spoon, gradually incorporate the dry ingredients into the wet ingredients until a shaggy dough forms. (3 minutes)

Recipe View Add the softened butter and eggs, one at a time, mixing well after each addition. Gradually add the remaining flour, mixing until the dough comes together and begins to pull away from the sides of the bowl. (5 minutes)

Recipe View Turn the dough out onto a lightly floured work surface and knead for 8-10 minutes, until it becomes smooth and elastic. (10 minutes)

Recipe View Cover the dough with a damp cloth and let it rest for 10 minutes. (10 minutes)

Recipe View Divide the dough in half. On a floured surface, roll each half into a ball, then shape each ball into a long rope, about 1 1/2 inches thick and 18-20 inches long. (7 minutes)

Recipe View Pinch the top ends of the two ropes together. Loosely twist the ropes together to form a twisted loaf. Pinch the bottom ends together and tuck them underneath the loaf to secure. (Alternatively, form the twist into a ring and pinch the ends together.) (5 minutes)

Recipe View Grease a baking sheet. Carefully transfer the loaf (or ring) to the prepared baking sheet. Cover with a damp towel and let the dough rise in a warm place until doubled in size, about 1 hour. (60 minutes)

Recipe View Preheat oven to 350°F (175°C). Gently brush the loaf with the beaten egg and sprinkle generously with colored decorating dragees. (5 minutes)

Recipe View Bake in the preheated oven for 20-25 minutes, or until the loaf is golden brown and sounds hollow when tapped. Keep a close eye on it during the last few minutes of baking to prevent burning. (25 minutes)

Recipe View Immediately transfer the baked bread to a wire rack to cool completely before slicing and serving. (2 minutes)