12 days of Christmas Recipes: Snowflake Bread

This honey-glazed bread has just hint of anise.  You get to practice your snowflake drawing in the dough, too.  It's best served warm from the oven.  It goes great with a big pot of stew. 

Snowflake Bread
from Gooseberry Patch

2 1/4 tsp. yeast
1/4 c. warm water
3/4 c. milk
1/2 c. butter, melted
1/4 c. honey
4 3/4 c. flour, divided
2 eggs
2 tsp. vanilla
1 1/2 tsp. anise seed, crushed
1/2 tsp. salt

Glaze:
1 egg, beaten
1 Tbsp. honey
1 Tbsp. water

Combine yeast and warm water in a small bowl and let stand 5 minutes. Combine milk, butter, and honey in a large bowl.  Stir in the yeast mixture, 2 cups flour, eggs, vanilla, anise, and salt.  Beat with a mixer until smooth.  Stir in another 2 cups flour until a soft dough forms.  Knead until smooth, gradually adding the remaining 3/4 c. flour.  Place in a greased bowl, cover and let rise 45 minutes or until doubled.  Punch down dough and divide in half.  Form each half into a 8 inch round loaf.  Place on greased baking sheets.  Cover and let rise 15 minutes.  Use a knife to make a snowflake design in each loaf.  Bake at 350 for 20 minutes.  Brush glaze over loaves and bake an additional 5 to 10 minutes.  Serves 10-12.