Ingredients
6 1/4 lb. flour
3/4 lb. butter
12 eggs
2 yeast
1 pt. milk (2 c.)
1/2 tsp. salt
1 3/4 sugar (3 1/4 c.)
1/2 c. anise juice or 1 Tbsp. anise extract
Method
Sources
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World tour of flatbreads — naan, tortilla, pita, focaccia, injera
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Boil anise seed and water for 5 minutes; let stand (if you use anise seed instead of anise extract). Scald milk. Add sugar to milk. If the mix should cool before using, reheat it. Put butter in pan. Add eggs, then add milk-sugar mixture. Crumble yeast and add warm anise juice or water to milk, then add flour. Put in pan and grease top with oil. Let raise about 2 1/2 hours or until doubled in bulk, then knead and raise again. Regrease top. Grease bottom of pans. Divide dough and shape into loaves. Let raise in pans for 1/2 to 3/4 hour. Beat eggs and brush tops. Sprinkle with sesame seed. Bake at 250° for 55 minutes.