|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (110 F)|
|Milk||1⁄2 Cup (8 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||6 Cup (96 tbs)|
|Light raisins||1⁄2 Cup (8 tbs)|
|Currants||1⁄2 Cup (8 tbs)|
|Chopped candied citron||1⁄4 Cup (4 tbs)|
|Aniseed powder||3 Teaspoon|
In a bowl soften yeast in the 1/2 cup warm water.
In a large saucepan heat milk, honey, butter or margarine, and salt, stirring till butter almost melts; cool to lukewarm (110°).
Stir in 2 cups of the flour; beat well.
Add softened yeast and the 3 eggs; beat well.
Stir in raisins, currants, citron, and aniseed.
Stir in as much of the remaining flour as you can mix in using a spoon.
On a lightly floured surface knead in remaining flour to make a soft dough.
Continue kneading till dough is smooth and elastic (8 to 10 minutes).
Shape dough into a ball.
Place in a greased bowl, turning once to grease surface.
Cover; let rise in warm place till double (about 1 1/2 hours).
Punch down dough; divide in half.
Cover; let rest for 10 minutes.
Shape into 2 round loaves; place on 2 greased baking sheets.
Cut a cross 1/2 inch deep on the top of each loaf.
Cover; let rise till double (about 45 minutes).
Beat the remaining egg with the 1 tablespoon water; brush over tops of loaves.
Bake in a 350°F oven for 35 to 40 minutes.
Remove from baking sheets to wire racks.