Use all ingredients at room temperature. Mix yeast with warm tap water to form paste. On stove, warm up milk. Add sugar, butter and yeast mixture to warm milk. Beat eggs, and then add vanilla, lemon, anise and lemon rind. Mix together 6 cups flour, salt and anise seeds, if desired. Add wet ingredients to dry mixture and knead together. Add remaining flour to dough, as needed so dough is not sticky. Put dough in large bowl and sprinkle with flour.
Cover with a rag and let sit in warm place (warm room, on top of refrigerator, or in oven) about 1 or 2 hours until it doubles in size. Punch dough down and divide into 4 equal parts. Place each flattened, round lump of dough in 8'' tins, cover and let rise again in warm place. Glaze each lightly with egg whites. Bake each loaf at 325¾ for about 30 minutes.Excellent fresh or toasted with butter.

–From the Kitchen of Mary Ellard, Old Forge

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