Prepare bread base according to manufacturer’s instructions. Bulk ferment dough 30-40 minutes. Divide dough into 8 oz. duffs, round, and let bench rest for 10-15 minutes. Roll each strand to 21-22 inches long, being sure not to taper the ends. Using 3 prepared stands, shape into braided loaves and place on parchment lined sheet trays. Egg wash, then place in proof box until doubled. Remove from proofer, egg wash again, and sprinkle with sesame seeds or whole anise seeds if desired. Bake at 350°F until golden brown into the cracks of the braid. Let cool completely and depan.
To make egg wash, use a ratio of 2:1 whole eggs:water. For example, for every pound of eggs used, add 8 oz water. Mix together and add a pinch of salt if desired.
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Bread, Sesame Seeds, Whole Anise Seeds