|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (105 To 115 Degrees)|
|Lukewarm milk||1⁄2 Cup (8 tbs), scalded then cooled|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|All purpose flour||5 Cup (80 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Cut up citron||1⁄2 Cup (8 tbs)|
|Anise seed||1 Tablespoon|
|Pine nuts||2 Tablespoon|
Dissolve yeast in warm water in large bowl.
Mix in milk, sugar, salt, 2 eggs, the butter and 2 1/2 cups of the flour; beat until smooth.
Stir in fruit, anise seed, nuts and enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, 1 to 2 hours.
Punch down dough; divide in half.
Shape each half into round, slightly flat loaf.
Place loaves in opposite corners of greased baking sheet.
Cut a cross 1/2 inch deep on top of each loaf.
Let rise until double, about 1 hour.
Heat oven to 350Â°.
Mix 1 egg and 1 tablespoon water; brush on loaves.
Bake 35 to 45 minutes.
(Can be served immediately.) Cool loaves 1 hour.
Wrap in heavy-duty aluminum foil, label and freeze.
2/1 hours before serving, remove Citron-Anise Loaf from freezer.
Thaw in wrapper at room temperature.
Can be warmed, if desired