Ingredients
2 packages (1/4 ounce each) active dry yeast3 tablespoons warm water (110° to 115°)1-1/3 cups warm milk (110° to 115°)2/3 cup sugar2/3 cup butter, softened1-1/4 teaspoons salt2 large eggs3 teaspoons anise extract6 to 6-1/2 cups all-purpose flour2/3 cup raisins1 large egg white, beaten1 tablespoon water
Preparation
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter and salt; mix well. Add eggs, extract and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; sprinkle with raisins and knead in. Divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place three ropes on a greased baking sheet, and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes.
Whisk egg white and water; brush over braids. Bake at 325° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
