California Portuguese Sweet Bread

• 4 pkg. dry yeast
• 1 c. water (warm)
• 2 c. 1% milk
• 2 c. combination light butter, margarine or light margarine
• 12 egg whites
• 6 egg yolks
• 1 1/2 tsp. anise extract
• 1 Tbsp. vegetable shortening
• 2 1/2 c. sugar
• 2 tsp. salt
• 16 to 20 c. unbleached flour

1. Soften yeast in warm water.
2. Scald the milk and cool to lukewarm by cutting in margarine and shortening.
3. Beat the eggs well and add the sugar, salt and anise.
4. When milk is lukewarm, add it to egg mixture.
5. Stir in yeast.
6. Stir in flour and beat well after each addition.
7. Turn dough out on floured board and add more flour if necessary.
8. Knead dough about 10 minutes until elastic. Put dough into two greased bowls and turn dough to grease top.
9. Let rise in warm place until double in bulk, at least 4 hours.
10. Punch down and shape into rolls or loaves.
11. In greased pans, set dough to rise again, at least three hours.
12. Brush tops with butter or egg white for a glossy look.
13. Bake at 300u0b0 for about 40 to 45 minutes. Remove from pan immediately and cool on rack.
14. Wrap well to store.

yeast, water, milk, butter, egg whites, egg yolks, anise, vegetable shortening, sugar, salt, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371268 (may not work)