|Dry yeast||2 Tablespoon (2 Packages)|
|Warm water||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Caraway seed||4 Teaspoon|
|Anise seed||1 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Eggs||3 , beaten|
|Flour||7 Cup (112 tbs), sifted (Use More If Needed)|
|Butter||1 Tablespoon, melted|
|Egg||1 , beaten|
Preheat oven to 375° during second rising.
Sprinkle yeast and sugar over warm water; let soften.
Heat milk and seeds to boiling.
Remove from heat; pour into large bowl.
Add sugar, shortening, and salt.
Stir until blended.
Beat eggs in second bowl; add to milk mixture.
When cooled to lukewarm, add yeast mixture.
Beat in flour, 2 cups at a time, until smooth.
Stir with spoon until the dough forms a ball; turn out on floured board.
Knead until satiny.
Place in greased bowl, turning over once to grease top of dough.
Cover and place in warm area to rise (approximately 2 hours).
When dough has doubled in bulk, turn out on floured board.
Divide into 2 parts.
Cut each half in 3 portions.
Roll each third into a rope 14 inches long.
Make an "X" with two strips.
Place third down the center.
Braid from center to both ends.
Tuck ends under.
Brush with melted butter.
Cover with wax paper and then with cloth.
Place in warm place until doubled in bulk.
Brush with beaten egg.
Bake 40 minutes or until well browned.
Baked loaf sounds hollow when rapped with knuckles.
Remove to rack to cool.
Do not double.