Samantha 
Ingredients
Topping
Instructions
- Heat milk to lukewarm (45 seconds in microwave)
- Soften butter (microwave in 10 second increments. If the butter becomes liquid put in freezer to thicken back up. It is important to have soft not liquid butter or leave at room temperature overnight)
- Set bread machine program to dough.
- Add warm milk, yeast and sugar to the bread mixer.
- Set to stir a few times and then pause the mixer.
- The mixture should start to bubble. If bubbles do not occur after 10 minutes your yeast is bad. Use new yeast.
- Add about a cup of the flour. Un-pause bread machine. It should now start mixing. Add salt, egg, anise, extract and butter.
- With the bread machine still mixing add the rest of the the flour.
- Let the bread machine finish the rest of the dough program
- Once the dough doubles in size, (about 2 hours) punch down and split into 3 equal size dough balls of about 416g each.
- Place each dough ball into a dough box. If you do not have a dough box place each dough ball into its own large bowl and cover with a lid.
- Place the dough in the fridge overnight
- Take dough balls out of the fridge and place on counter for 2 – 5 hours to come to room temp.
- Roll each dough ball into a long equal length thin ropes. (about 1.5 ft long and 1 inch thick)
- Braid them into a nice even braid
- Pinch the opposite end of the braided loaf together. Then place on a greased pan.
- Cover with a towel and let the braided loaf rise in a warm place for another 30 to 45 minutes. It will expand nicely and close the gaps.
- Heat oven to 350 °F and bake for 30 to 35 minutes.
- Let the bread cool.
- Make a powdered sugar, vanilla, and milk glaze according to the recipe linked in the ingredient section.
- Spread on bread once cool. Top with sprinkles.
