Anise Seed Bread

Ingredients

2 cups Roberts Milk
1/2 cup Roberts Butter, softened
6 tablespoons sugar
1 teaspoon salt
1 package active dry yeast
1/4 cup warm water
7 1/2-8 cups sifted flour
2 Roberts Eggs
2 tablespoons anise seed sesame seed, optional

Preparation

Scald milk; stir in butter, sugar and salt; cool to lukewarm. Soften yeast in warm water. Blend 1 cup flour into milk mixture; add yeast mixture, 1 beaten egg and anise seed, stirring until smooth. Gradually add remaining flour to make a moderately stiff dough; knead until smooth and elastic, about 5 to 8 minutes. Cover and allow to rise in a warm place until double in bulk, about 40 to 45 minutes. Punch down dough; divide in half. Divide each half equally into thirds. With hands, roll each third into a long strip; form each into a circle and place in a cloverleaf design on a buttered baking sheet. (Press dough together in center to attach sections.) Repeat with second half of dough. Brush with remaining beaten egg; if desired, sprinkle with sesame seed. Cover and allow to rise in a warm place until double in bulk, about 35 to 40 minutes. Bake at 350° until golden brown, about 35 to 40 minutes. Cool; wrap tightly and store overnight before serving.

Yield: 2 loaves

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.