|Flour||3 Cup (48 tbs)|
|Active dry yeast||1 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Unsalted butter||4 Tablespoon|
|Aniseeds||1 Teaspoon, crushed|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Currants||1⁄4 Cup (4 tbs)|
|Chopped candied citron||1⁄4 Cup (4 tbs)|
|Glaze||1 Cup (16 tbs)|
|Egg||1 , beaten with 1 tablespoon water|
1 Combine 1 1/2 cups flour and yeast in mixing bowl. Heat milk, honey, butter, salt, and aniseeds to hot (120°-130°F).
2 Add milk mixture and eggs to dry ingredients. Mix thoroughly.
3 Stir in raisins, currants, citron, and enough remaining flour to make a soft dough.
4 Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 1/2 hours.
5 Punch down dough. Cover; let set for 10 minutes.
6 Four different ways of shaping:
(a) Shape into 1 ball; place on greased baking sheet.
(b) Place in a well-greased charlotte mold or similar baking pan. Brush top with melted butter.
(c) Shape into 1 ball. Place in greased, deep, 7-inch round cake pan.
(d) Shape into ball and place in a well-greased (especially grooves) coffee can.
7 Cover; let rise until double€”about 30 minutes. Cut a cross on top of dough. Make glaze and brush on loaf.
8 Bake in a preheated 350°F oven 35€”45 minutes or until done. Cool on wire rack.