2 envelopes active dry yeast
1/4 cup lukewarm milk
1 teaspoon sugar
    In small bowl mix yeast with warm milk & sugar

1 stick butter (softened, cut into bits)
2/3 cup sugar
1 teaspoon salt
3/4 cup milk (scalded)

In large bowl combine butter, sugar, salt, beat with electric mixer or by hand until combined. Add scaled milk while still hot: stir well. Cool to lukewarm then add yeast mixture.

4 eggs
2 cups flour (I use bread flour but any kind will do)
1 teaspoon Anise oil (I put in 2 teaspoons of vanilla with the oil)

Add eggs, flour and anise oil to above mixture; beat with electric mixer on medium speed for 2 minutes

By hand mix in
2 1/2 cups flour

Dough should be soft and sticky turn dough onto a well floured board; knead in an additional
1 1/2 cups of flour

Knead 8 to 10 minutes until dough is satiny. Form into a ball, place in a greased bowl grease top, cover with plastic or cloth. Let rise in warm place 1 ½ hours or until double in bulk.

Punch Down;

Divide dough in half. Form into loaves that are smooth. Grease tops with melted butter. Cover let rise in warm place until double in bulk.

Bake in preheated 325 degree oven 45 to 50 minutes or until golden brown. Cool on cake rack a few hours. It doesn’t taste good while warm, but toasting and buttering slices are delicious. It will bring out the flavor of the anise.