3 pkgs. yeast
1/4 cup warm water
1 dozen eggs
2 cups sugar
1 shot whiskey
2 tbsp. shortening
2 tbsp. crushed anise seed
2 grated orange rinds
2 tsp. cinnamon
2 cups raisins
Flour (sufficient to make dough)

Start with room temperature ingredients. Dissolve yeast in 1/4 cup warm water. Mix in eggs and sugar. Then mix and add shortening, anise seed, orange rinds, cinnamon and raisins. Add flour, 1 cup at a time and mix, using a mixer fitted with the paddle attachment or by hand on a clean work surface until a dough forms. Stop adding flour when consistency is between a dough and a batter - dough will be soft and sticky.

Coat your hands with oil if kneading by hand, or use a mixer to knead until dough is soft, elastic and smooth (about 5-8 minutes). Butter or oil a large bowl (preferably ceramic) and turn the dough in the oil to coat it on all sides. Cover the bowl with plastic wrap and set aside to rise in a warm, draft-free place until nearly doubled in size or about 5 hours.

Form into rings. Heat oven to 325°F.

Bake 2 at a time on a cookie sheet 30 minutes. Makes 6 rings. Bread will be firm and dense, lightly sweet.

This is a double batch. Recipe may be halved.