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1
In a medium saucepan, scald milk with 4 cups sugar, stirring often. Then add butter and shortening (or all butter), and melt, stirring often.
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2
Remove from the stove and add anise oil or extract to milk/butter/sugar mixture. Let cool slightly.
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3
Dissolve yeast and 1/4 cup sugar in enough warm water to cover (1 1/2 to 2 cups) and let double in volume.
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4
In a large bowl, mix 5lbs, plus 5 cups flour and salt. Add raisins and pine nuts.
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5
Add slightly cooled milk to flour mixture. Add eggs and mix together with large wooden spoon. Add yeast mixture and mix well. Grease your hands and mix and knead for about 5 to 10 minutes in the bowl (adding 4 to 5 cups flour as needed). Dough will be very sticky.
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6
Grease sides of bowl, cover with plastic wrap and towels, and let dough rise in a warm place for 1 1/2 to 2 hours, until doubled.
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7
Grease loaf pans-we use four large (9 5/8 x 5 1/4 x 2 3/4) and four small (8 1/2 x 4 1/2 x 2 5/8). Lightly squeeze to release any air bubbles (important if you don't want holes in your bread) and shape dough and put in pans. Cover with greased plastic wrap and towels and let rise for 1 1/2 hours.
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8
Bake at 350 F for about 20 minutes.
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9
If using multiple oven racks, rotate loaves, then lower oven to 325 F and bake for 20 to 25 minutes, or until top is a medium golden color.
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10
After bread is baked, brush tops with egg yolk and water mixture and return to oven for about 5 minutes. Using a thermometer test the internal temperature -- the bread is down when it reads 190 F.
