3 lbs. flour (12 c.)
3 pkgs. yeast
4 c. sugar
5 to 6 eggs
2 1/2 sticks of butter
2 c. warm water
2 c. milk
1 shot anisette or sambucca

Put yeast in water; stir until dissolved. Set aside. Heat milk and add butter. (Let butter melt in milk.) In large bowl, mix flour and sugar. In another bowl, beat eggs by hand and add egg to cooled milk. Add yeast to egg and milk. Make a well in flour and add egg mixture. If loose, add a little flour at a time until texture is so you can knead it. (Be careful not to add too much flour, as this will cause the bread not to rise.) Put on table or board and knead for 20 minutes. Put dough in clean bowl and let rise for 3 hours. Should double in size. After 3 hours, knead again for 5 minutes. Place in loaf pans, let rise again for 2 hours. Brush tops with egg mixture and bake at 300 degrees for 1 hour. Bread is done when it sounds hollow when tapped.

Yield: 5 loaves, depending on pan size.