This is a breakfast bread served in Uruguay. It is delicious eaten with homemade butter and large mugs of hot coffee and scalded milk.

1/2 cup lukewarm water
2 pkgs. active dry yeast
1/2 cup sugar
1 tsp. salt
1 egg yolk
4 to 5 cups flour
1 tbsp. anise seed
1/2 cup butter
3 eggs
2 tbsp. light corn syrup

Sprinkle the yeast over the lukewarm water; stir until the yeast is dissolved. Beat the eggs in a large mixing bowl with a fork until slightly beaten; add sugar, yeast mixture, salt, anise seed, butter, and 2 cups of flour. Beat with electric beater until well beaten and smooth.

Stir in additional flour to make a soft dough. Turn out onto a well floured pastry board and knead until dough is soft and elastic. Do not add too much flour.

Place in a greased bowl and cover with a damp warm cloth. Allow to rise until double in bulk.

Punch down the dough and make a round loaf, smooth on top with the folded edges on the bottom of the loaf. Place in a deep round cake pan.

Beat the egg yolk with the corn syrup and brush the top with a pastry brush.

Bake in a preheated oven at 350°F for 45 minutes or until done. Temperate of loaf center can be checked with an instant read thermometer and should read about 195-200°F.