Serves: 16
Total Calories: 99

1 cup plus 1 tablespoon water
2 tablespoons margarine or butter, softened
3 cups bread flour
1/3 cup sugar
1 teaspoon salt
1 1/2 teaspoons anise seeds, crushed
1 1/2 teaspoons grated lemon peels
2 1/2 teaspoons yeast
1 egg, beaten

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.

Select Dough/Manual cycle. Do not use delay cycles.

Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.

Grease large cookie sheet. Divide dough into thirds. Roll each third into 20-inch rope. Braid ropes gently and loosely, starting at the middle. Pinch ends together tuck the ends under the braid. Place on cookie sheet. Shape braid into large half-moon shape. Cover and let rise in warm place 45 to 60 minutes or until double. (Dough is ready if indentation remains when touched.)

Heat oven to 400°. Brush egg over loaf. Bake 20 to 25 minutes or until loaf is deep golden brown and sounds hollow when tapped. Serve warm orcool on wire rack.

1 slice: 115 calories (20 calories from fat) 2g fat (0g saturated) 0mg cholesterol 170mg sodium 22g carbohydrate (1g dietary fiber) 3g protein.

Do-ahead Note
Cover the shaped dough on the cookie sheet with plastic wrap. Refrigerate it from 4-24 hours. Before baking remove plastic wrap, cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then brush with egg and bake the loaf.

Shaping
Start braiding in the middle to prevent the dough from stretching and making the shape uneven. Also, keep the brad slightly loose, so there is room for the dough to rise. Shape braid into half-moon shape.


From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 16
Total Calories: 99
Calories from Fat: 7

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