In large mixing bowl, dissolve yeast in warm water with 1 teaspoon sugar. Set aside until bubbly, about 5 minutes.

Meanwhile, scald milk or soymilk and anise seeds in small saucepan over medium-high heat. Stir in butter or margarine, 1/4 cup sugar, orange flower water, orange zest and salt. Cook until butter melts; set aside to cool until lukewarm.

Beat eggs into yeast mixture. Add milk mixture; whisk until blended.

Add flours; stir with wooden spoon until dough forms ball. Turn dough out onto well-floured surface; knead for 5 minutes. Put dough back into mixing bowl; cover. Set in warm place to rise until doubled in size, 1 1/2 to 2 hours.

Preheat oven to 350 degrees. Turn dough out; punch down. Knead again for 2 minutes. Pinch off 1/2 cup dough; form remaining dough into round loaf. Divide reserved piece of dough in half and roll into 2 bone-shaped pieces. Cross "bones" over top of loaf. Allow dough o rise again for an hour.

Brush entire loaf with 1 teaspoon milk or soymilk and sprinkle with 1 tablespoon sugar.

Bake until lightly browned and hollow sounding when tapped on bottom, about 35 minutes. Makes 1 loaf of about 10 slices.

*Orange-flower water: Distillation of bitter-orange blossoms used as a perfume like flavoring in baked goods, sweets and beverages. Available in gourmet shops and by mail order.

Formatted by Karen Sonnessa <ksonness@suffolk. Lib. Ny. Us>

your spirits. Even more flavorful the second day, the treat is wonderful toasted, buttered and sprinkled with cinnamon sugar.