Ingredients
1 package (1/4 ounce) active dry yeast1/3 cup warm fat-free milk (110° to 115°)2/3 cup sugar1/2 cup orange juice1/3 cup butter, softened2 large eggs2 large egg whites3 tablespoons lemon juice1 tablespoon grated orange zest1 teaspoon salt1 teaspoon grated lemon zest1 teaspoon anise extract4-1/2 to 5-1/2 cups all-purpose flour1 cup golden raisins
Preparation
In a bowl, dissolve yeast in warm milk. Add the sugar, orange juice, butter, eggs, egg whites, lemon juice, orange zest, salt, lemon zest, extract and 2 cups flour. Beat until smooth. Stir in raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a bowl coated with cooking spray; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 8x4-in. loaf pans coated with cooking spray. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 45-50 minutes or until golden brown. Remove from pans to cool on wire racks.
