German Ulm Bread (Ulmer Brot)

• 12 cups unbleached white flour
• 3 (1/4 oz. each) pkg. active dry yeast
• 5 oz. 18g cakes fresh yeast
• 3 cups tepid milk, about
• 8 tbsp. butter
• 1 cup sugar
• 1/3 cup finely diced candied lemon peel
• Anise seeds (pinch)
• Fennel seeds (pinch)
• 2 tbsp. vanilla sugar
• 1 tsp. vanilla extract
• 1 egg, beaten

1. Stir the yeast into the tepid milk and leave the mixture in a warm place for about 10 minutes.
2. Add the flour, butter, sugar, lemon peel, a pinch each of anise and fennel, and the vanilla sugar or vanilla extract to make a firm dough.
3. Add more milk if necessary.
4. Knead the dough well, cover, and let it rise in a warm place until doubled in volume--about one and a half hours.
5. Divide the dough into four or five equal portions.
6. Shape each portion into a cylindrical loaf.
7. With a sharp knife or a razor blade, make a long gash down the center of each loaf.
8. Butter two or three baking sheets and place the loaves on them; let the loaves rise for 20 minutes.
9. Then brush the loaves with beaten egg, but do not brush the egg into the gashes.
10. Bake in a preheated 425 F. oven for 40 minutes, or until the loaves sound hollow when rapped.
11. To make four or five 8-inch cylindrical loaves.

unbleached white flour, active dry yeast, yeast, tepid milk, butter, sugar, candied lemon, anise seeds, fennel seeds, vanilla sugar, vanilla extract, egg

Taken from www.foodgeeks.com/recipes/20264 (may not work)