2 c. milk
1/4 lb. butter
6 tbsp. sugar
1 tsp. salt
1 pkg. yeast
1/4 c. warm water
7-8 c. white flour
1 lg. egg
2 tbsp. anise seed

I use King Arthur flour. This bread is extra good toasted when over a day old.

Scald milk; add butter. Stir until melted. Stir in sugar and salt and cool. Dissolve yeast in warm water. Blend 1 cup flour into milk, then the yeast, well beaten egg and anise seed. Gradually add enough white flour to form dough (7 cups more or less). Knead. Let rise double in bulk. Punch down and knead again.

Shape into braided rolls on a cookie sheet or loaves in bread pans (makes 2). Paint with beaten egg (optional, sprinkle with sesame seed). Let rise to almost double. Bake at 350 degrees until golden brown (approximately 35 minutes.