2 c. milk
2 c. water
1 1/4 c. Crisco
1 oz. anise seeds
5 lb. Sapphire flour
2 1/2 c. sugar
3 pkg. dry yeast
1/2 c. warm water
1 tbsp. sugar
4 whole eggs plus 4 egg yolks

Scald milk and water together; add Crisco and anise seeds and let cool to room temperature. Mix flour and sugar in large bowl - make a well, when cool pour above liquid into well. Add yeast and sugar to warm water and let stand till frothy - almost double in volume - pour into well. Add all the eggs and mix well. Knead until not sticky adding more flour as needed. Divide into 8 parts and put into greased 8 inch x 4 inch baking pans and let rise until double.

Bake at 350°F until nicely browned (about 30 minutes). Brush left over egg whites on top of loaves to make them shinny.