Mix and stir in a large bowl: 2 pkgs. active dry yeast

Let rest 5 minutes until dissolved. Add: 1/3 c. sugar 1 tbsp. salt 1 tbsp. fennel seed (or less to taste) 1 tbsp. anise seed (or less to taste) 2/3 c. chopped raisins

Stir in: 2 tbsp. softened butter

Beat until smooth. Add 2 1/2 to 3 cups sifted flour, to make a somewhat stiff and handleable dough.

Knead about 10 minutes or until smooth and elastic. Allow to rise n the bowl until doubled in bulk. Punch down, remove from bowl and shape into two oval or round loaves and place on a greased baking sheet.