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1
Stir together in a large bowl 1 1/2 cups of the flour, yeast, honey, hot water, salt, butter and anise seeds and mix into a smooth batter.
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2
Stir in the golden raisins and beat for another 10 minutes, gradually adding flour until the dough pulls away from the sides of the bowl.
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3
Turn the dough out onto a lightly floured surface.
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4
Knead for another 8 to 10 minutes, until the dough is smooth and no longer sticky (you may not need to use all the flour).
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5
Place the dough into a lightly oiled bowl, and turn to coat.
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6
Cover with plastic wrap, and place in a warm place until doubled in size, about 1 hour.
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7
Grease a baking sheet and dust with cornmeal.
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8
Turn the dough out onto a lightly floured surface, and punch down.
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9
Roll into a long tight loaf, and place seam side down onto the prepared baking sheet.
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10
Use a sharp serrated knife to make 3 or four diagonal slashes on the top.
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11
Cover and let rise in warm place until double in size, about 30 minutes.
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12
Preheat the oven to 350 degrees F.
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13
Mist the loaf with water of vinegar before baking, and twice during.
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14
Bake for 35 to 40 minutes in the preheated oven, or until the crust is golden brown, and the loaf sounds hollow when tapped on the bottom.
