1 pkg. dry yeast
3 c. sifted flour
2 to 3 tsp. aniseed
1/2 c. milk
1/3 c. butter
1/3 c. sugar
1/2 tsp. salt
1 slightly beaten egg
1 tsp. shredded lemon peel
2 tbsp. lemon juice

Confectioner's Frosting

In large mixer bowl combine yeast, 1 1/4 cups flour, and aniseed. Heat milk, butter, sugar and salt in saucepan just until warm, stirring occasionally to melt butter. Add heated liquid to flour mixture in mixing bowl. Add egg and lemon peel and juice. Beat at low speed on electric mixer 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand stir in enough remaining flour to make a soft dough.

On lightly floured surface knead dough until smooth and elastic (8 to 10 minutes). Place dough in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double 1 1/2 to 2 hours. Punch down, let rest 10 minutes. Shape into loaf. Place in greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Cover, let rise until double about 45 minutes.

Bake at 375 degrees for 35 to 40 minutes or until done. Place aluminum foil over top last 20 minutes. Remove from pan, cool on rack.

CONFECTIONER'S FROSTING:

To 3/4 cup sifted confectioner's sugar add 1 tablespoon light cream, 1/4 teaspoon vanilla, dash of salt. Stir until smooth.