1/2 teaspoon anise oil or 1/2 bottle anise extract
1 cup scalded milk
pound (2 sticks) melted margarine (do not use a spread)
10 cups all-purpose flour
1 egg yolk, for glaze
Dissolve yeast in warm water.
Melt margarine; let cool for about 5 minutes.
Beat 6 eggs until lemon colored and thick, then add sugar. Add remaining
ingredients, including margarine. Add yeast mixture and about 5 cups flour.
Add remaining flour gradually to make a soft dough (dough shouldn't be sticky).
Knead until smooth.
Place in a greased bowl, cover and let rise until doubled in size, about
1 hour. Punch down; raise a second time, until doubled. Divide dough into 6
pieces. Mold dough into desired shapes.
Bake at 350 degrees F until golden brown.
Slightly beat 1 egg yolk with 1 tablespoon of water; brush hot loaves with
the egg mixture.
Yield: 4 servings
Note: We cut kneading time in half by using an electric mixer with a bread hook.
And we also cut the recipe in half with no trouble.
Source: Recipe by Marguerita V. Glaser - from Pittsburgh Post-Gazette Thursday,
April 20, 2000