4 - 4 1/2 c. flour
1 pkg. dry yeast
1 tsp. grated lemon peel
1/2 tsp. anise seed, crushed
1 c. milk
1/4 c. butter
1/4 c. sugar
3/4 tsp. salt
2 eggs
1 beaten egg yolk
Sesame seeds

In large bowl, combine 2 cups flour, yeast, lemon peel, and anise seed. Heat together milk, butter, sugar, and salt to 115-120 degrees, stirring constantly. Add to dry mixture; add 2 eggs and beat at low speed of mixer for 1 minute, then at high speed for 3 minutes. By hand, stir in enough flour to make a stiff dough. Turn out onto floured surface and knead until smooth. Shape into a ball, place in lightly greased bowl, then turn over once to grease top.

Cover; let rise until double (1 - 1 1/4 hours). Punch down and divide into sixths. Cover; let rest for 10 minutes so it is easier to roll out. Shape 1/6 of dough into flat 8 inch round. Place in greased 8 inch round cake pan. Repeat with second 1/6. Divide third 1/6 into 2 parts. Shape each into 18 inch long strands, then twist both together into a rope and place in a 7 inch circle on top of pan. Repeat with remaining dough so you have 2 breads. Combine egg yolk with it and brush on loaves once they have risen until double (30-45 minutes). Sprinkle with sesame seeds. Bake at 375 degrees for 20-25 minutes until nicely browned. Remove from pans. Cool on rack.