4 1/2 to 5 1/2 C. unsifted flour
1/2 C. sugar
1 t. salt
2 packages active dry yeast
1/2 C. milk
1/2 C. water
1/2 C. butter
1/2 C. chopped citron
1/2 C. seedless raisins
2 T. pine nuts
1 T. anise seeds
1 T. water
In a large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt and yeast. Combine milk, 1/2 cup water and margarine in a saucepan. Heat over low heat until liquids are warm. Gradually add to dry ingredients and beat 2 minutes at medium speed with an electric mixer, scraping the bowl occasionally.
Add the 3 eggs and 1/2 cup flour, or enough flour to make a thick batter. Beat at high speed for two minutes, scraping the bowl occasionally. Stir in citron, raisins, pine nuts and anise seeds. Add enough additional flour to make a soft dough.
Turn out onto a lightly floured board; knead until smooth and elastic, about
8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise
in warm place, free from draft, until doubled in bulk, about an hour.
Punch down dough; turn onto a lightly floured board. Divide into three ropes about 9 to 12 inches long, depending on loaf size desired.
Pinch ropes together at one end, braid and pinch together at other end to secure braid. Transfer to a greased baking sheet; cover and let rise until doubled in size, about 30 minutes to 1 hour.
Meanwhile, preheat oven to 350°F. Brush loaf with beaten egg and water; bake 35 to 40 minutes, or until done. Remove from baking sheet and cool on wire rack.
Makes 1 braided loaf.