Preparation

• 1 In a large bowl thoroughly mix 11/2 cups flour, sugar, salt and undissolved dry yeast. Combine milk, 1/2 cup water and margarine in a saucepan over low heat, until liquids are warm. (Margarine does not need to melt.)2 Gradually add to dry ingredients and beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Add 3 eggs and 1/2 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally.3 Stir in citron, raisins, pine nuts and anise seeds. Add enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top.4 Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down. Cover; let rise again until almost double, about 30 minutes.5 Punch dough down again; turn out onto lightly floured board. Divide in half; form into round balls. Place on opposite corners of a greased baking sheet.6 Cut a cross 1/2-inch deep on top of each ball. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.7 Loaf Wash: Beat 1 egg with 1 tablespoon water. Use to brush tops of cakes.8 Bake about 35 to 45 minutes, or until done. Remove from baking sheet and cool on wire racks.
• Source: Wheat Foods Council