Ingredients
- 12 3/8 cups all-purpose flour
- 2 cups white sugar
- 5 tablespoons anise seed
- 1/2 cup warm water
- 2 (.25 ounce) packages active dry yeast
- 2 cups warm milk
- 8 eggs, at room temperature
- 1/2 cup butter, melted
Directions
Combine flour, sugar, and anise seed together in a very large bowl; create a well in the center.
Mix warm water and yeast together in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
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Beat warm milk, eggs, and butter together in a bowl; stir into yeast mixture. Add milk mixture to the well in the flour mixture. Knead flour-milk mixture using your hands until dough and your hands are no longer sticky. Cover dough with a clean cotton cloth and let rise, 8 hours to overnight.
Grease and flour 6 loaf pans.
Punch dough down and divide into 6 portions. Mold each portion into a round shape and place each in a prepared pan. Cover pans and let rise for 1 hour more.
Preheat oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until bread is cooked through, 45 to 50 minutes.
