• 3/4 cup milk
  • 2 packages (4 1/2 teaspoons) quick-rising yeast
  • 1/2 cup water, warmed to 110 degrees
  • 1 cup & 1 Tbsp. sugar, divided
  • 5 1/2 to 6 cups flour
  • 1/2 cup butter
  • 2 teaspoons salt
  • 5 eggs, beaten
  • 2 Tbsp. whiskey or 1 tsp. lemon extract
  • 1 Tbsp. Anise seeds
  • 1 egg, beaten, for glaze


  1. Set the oven rack in the middle position.
  2. Preheat the oven to 350 degrees.
  3. Coat two 9-inch cake pans with vegetable spray or butter.
  4. Warm milk in microwave for 40 seconds on low. Set aside
  5. Dissolve yeast in warm water.
  6. Add 1 Tbsp. of the sugar and set in a warm place to proof, for 10 minutes. Mixture will bubble when yeast is proofed.
  7. Mix 5 1/2 cups of the flour, 1 cup of the sugar and the butter and salt in the bowl of a standing mixer fitted with the paddle attachment.
  8. Add eggs.
  9. Add yeast mixture and whiskey or lemon extract.
  10. Add up to 3/4 cup milk gradually, continuing to work the dough. If dough continues to be sticky, add remaining 1/2 cup flour until dough firms up.
  11. Change to the dough hook and continue to knead for 5 minutes at medium speed.
  12. Butter a large bowl. Place dough in bowl and turn it so that all surfaces have a film of butter.
  13. Place bowl in a warm place and allow to rise until dough double in size, about one hour.
  14. Punch down dough and divide in half.
  15. Shape into 2 rounds, using a little flour if necessary.
  16. Place in cake pans and let rise for 30 minutes.
  17. Make slit on top and brush with beaten egg.
  18. Bake 40 to 45 minutes, or until crust is golden brown.
  19. Cool on rack.
  20. Slice bread with a serrated knife.
  21. Store in a plastic bag when completely cool.

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