Yield

Makes 2 loaves

Ingredients:

6-7 cup flour (all-purpose)
3 tbsp sugar
1 tbsp salt
2 tbsp oil (corn)
1/2 tsp anise seeds (crushed)
1/2 tsp fennel seeds (crushed)
2 cup lukewarm water
2 packages yeast

Method:

Pour the lukewarm water into a bowl.
Sprinkle yeast on top and set aside for 5 minutes.
In a large bowl mix 4 cups of flour, sugar, salt, oil, anise seeds and fennel seeds.
Mix with a wooden spoon, till combined.
Mix yeast mixture to the dry ingredients.
Beat together till smooth.
Add remaining flour 1/2 cup at a time.
Pour dough onto a lightly floured surface and knead for 8-10 minutes.
The dough will become smooth and elastic.
Place dough into a greased bowl turning the dough to cover all sides.
Cover with a damp cloth or plastic wrap till double.
Place dough onto a floured surface and punch down.
Cut dough in half. Form into loaves. Place on a greased cookie sheet.
Cover again till double. Bake in a pre-heated oven at 350 F for 50 minutes.
Remove, cool on a wire rack.