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1
Dissolve Crisco in just enough warm water to cover. Similarly, soak raisins in just enough hot water to cover (I add a little anisette to it).
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2
Dissolve yeast in 1 cup warm water and 1 teaspoon sugar.
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3
Crack all of the eggs into a large bowl, leaving 6 yolks out to brush on top.
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4
Combine dry ingredients (flour, salt, 2 cups sugar) and the yeast mixture.
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5
Combine the rest of the ingredients (anise flavoring, anisette, raisin mixture and dissolved Crisco) with the eggs.
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6
Combine wet and dry ingredients, making sure not to over mix. Let the dough rise in a warm place until doubled.
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7
Punch down and divide into 2 large loaves or 4 small loaves. Divide each loaf again into 3 balls. Roll these three balls into long ropes. Braid the ropes and make into a circle (Grandma never showed me this so I do the best I can). Once a circle is made, tuck a whole raw egg (still in its shell; it will cook in the oven, but be careful not to crack it) in the center or tuck 2 eggs into the braid (depends on size of loaf; just tuck the egg under a rope the best ya can). Let rise again.
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8
Bake at 375u00b0F for 15 minutes then reduce the heat to 300u00b0F for the remaining time 3/4 to 1 hour.
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9
Brush the reserved whisked egg yolks onto the bread with about half an hour left in the cooking time.
