2 yeast (pkg. or cake)
1/4 c. lukewarm water
3/4 c. boiling water
1/2 c. butter
1/2 c. sugar
2 tsp. salt
4 lg. eggs
1/2 tsp. anise extract
6 - 6 1/2 c. sifted flour
1 c. light or dark raisins (soften raisins with brandy or muscatel wine)
1/3 c. halved & candied cherries
1/3 c. chopped candied oranges or lemon peel
1/3 c. chopped candied citron

Soften yeast in lukewarm water. Pour boiling water over butter, sugar and salt. Stir until butter melts and sugar and salt dissolve. Cool; to lukewarm then add eggs and anise extract. Beat with a rotary beater until mixture is blended. Stir in half of flour. Add yeast mixture and as much of remaining flour as needed to make a soft dough. Turn out onto lightly floured board and knead until mixture is smooth and elastic; 6 to 8 minutes.

Butter surface of dough lightly, cover with a towel and let rise in warm place until dough is double in bulk. About 2 hours. Rinse, drain and thoroughly dry raisins. Punch down dough, knead in raisins and candied fruits.

Shape into round loaves. Place on greased baking sheet. Brush lightly with butter. Let rise until double in bulk, 1 to 1 1/2 hours. Using a very sharp knife, slash top of each loaf to make a cross.

Bake at 350 degrees for 45 to 55 minutes or until bread tests done. Transfer to wire rack and brush with melted butter lightly and cool. Serve plain or toasted.