2 pkgs dry yeast
1/2 cup warm water (110 degrees)
1/2 cup milk
1/2 cup honey
1/2 cup butter
1/2 tsp salt
5 1/2 to 6 cups flour
3 eggs
1/2 cup light raisins
1/2 cup currants
2-3 tsp anise ground seed
1 beaten egg
Soften yeast in warm water. Heat milk, butter, honey, and salt until butter melts then cool to lukewarm. Stir in 2 cups of the flour. Beat well. Add yeast mix and eggs. Beat well. Stir in next three ingredients with enough flour to make a soft dough. Knead on floured surface until firm - 8 to 10 minutes. Shape into a ball and place in greased ball, turning once togrease top. Cover and let rise until double -- about 1.5 hours. Punch down, dividing in half. Cover and let rest 10 minutes. Shape into two round loaves, place on greased cookie sheets,snipping a 1/2 inch deep cross with scissors in the top. Cover and let rise until double --about 45 minutes. Brush top with beaten egg and bake for 35-40 minutes in a 350 degree oven. Cool on racks.
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