In large mixer bowl, combine 1+3/4 cups flour, yeast, sugar, anise seed and salt; mix well.  In saucepan, heat milk, water and butter until very warm (120°-130°F, butter does not need to melt).  Add to flour mixture.  Add vanilla and eggs.  Blend at low speed until moistened; beat 3 minutes at medium speed.  By hand, gradually stir in raisins, nuts, candied fruit and enough of the remaining flour to make a soft dough.  Knead on flour surface, 5 to 8 minutes.  Place in greased bowl, turning to grease top.  Cover; let rise in warm place until dough tests ripe.

Punch down dough. Divide into 2 parts. Onlightly floured surface, shape each half into a round loaf.  Place on greased large cookie sheet.  Cover; let rise in warm place until indentation remains after lightly touching.  Combine egg and water to make wash.  Brush loaves.  Bake at 375°F for 30-35 minutes until golden brown.  Remove from cookie sheet; cool.

You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.