1/2 c. sugar
2 tsp. salt
1 tsp. anise seed, crushed
2 pkgs. active dry yeast
Approximately 6 3/4 c. all-purpose flour
2 c. water
butter
1 egg
Salad oil

Combine sugar, salt, anise, yeast, and 2 1/4 cups flour. Heat water and 1/2 cup butter until very warm. With mixer on low setting, gradually beat liquid into dry ingredients until blended. Then beat at medium speed for 2 minutes. Beat in egg and 3/4 cup flour to make thick batter. Continue beating for 2 minutes. Stir in 3 cups flour to make soft dough. Turn out and knead until smooth and elastic (approximately 10 minutes). Work in 3/4 cup flour while kneading. Place in greased bowl, making sure to grease top. Cover and let rise until doubled. Punch down and turn.

Two hours before serving, grease 15 1/2 x 10 1/2 inch pan. Cut dough into 12 equal parts; shape each to 10 inch rope. Arrange evenly in rows in pan.

Cover; let rise until doubled (1 - 1 1/2 hours). Bake at 425 degrees for 15 minutes. Melt 2 tablespoons butter and brush on hot bread.