4-5 c. flour
2 tsp. sugar
2 tsp. salt (optional)
2 1/2 tsp. fennel seeds or anise seeds
2 pkg. active dry yeast
2 tbsp. butter, softened
1 3/4 c. hot water
Corn meal
2 tsp. cream or milk
1 egg yolk

Mix 1 1/2 cups flour, sugar, salt, 1 teaspoon fennel seeds and undissolved yeast. Add butter. Gradually add hot water to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add 1/2 cup flour or enough flour to make a thick batter. Beat at high speed for 2 minutes. Stir in enough additional flour to make a soft dough. Knead on floured board until smooth and elastic, 8-10 minutes. Place in greased bowl, let rise 30 minutes until doubled. Divide dough in half, shape into balls, and place on grease cookie sheets which have been sprinkled with cornmeal. Cover, let rise 30 minutes. Beat together egg yolk and milk. Brush over loaves. Sprinkle fennel seeds on loaves. Bake at 400 degrees for 30 minutes.