Traditional Italian Anise Bread

Combine dry ingredients such as flour, sugar, and anise seeds in a massive mixing container; create a central depression.

In another bowl, blend warm water with yeast until they merge and form a smooth, creamy mixture. Allow this combination to soften the yeast and produce a rich foam, taking approximately 10 minutes.

In yet another bowl, whisk together warm milk, eggs, and melted butter; then merge this mixture with the yeast combination. Integrate the milk-egg-butter mixture into the central depression of dry ingredients. Knead the combined flour-milk mixture using your hands until both the dough and your hands are no longer sticky. Cover the dough with a clean cotton cloth and permit it to rise, either for 8 hours or overnight.

Prepare six loaf pans by greasing and coating them with flour.

Punch down the dough, then divide it into six equal parts. Shape each portion into a round loaf and place it in a prepared pan. Cover the pans with clean cotton cloth and allow them to rise for an additional hour.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Bake the loaves in the preheated oven until they are cooked through, taking 45 to 50 minutes.