Grandma Helen's Easter Bread

Makes 4-5 large loaves or 3 round loaves

**Use a large, deep pot

1 stick melted oleo (butter) (do first so cools)
1.5 household or 2 small ones of yeast - dissolve in 1cup warm water and salt (Do first)
        **Or 2 Tbs. of instant yeast

Beat 1 dozen eggs
Add 3 cups sugar
        **if using Splenda tends to be a bit sweeter
1/2 mini bottle anise
2Tbs vanilla
2 cups milk
1/2 oz.  + lemon extract
1 orange rind + juice (add a bit more for extra flavor) Add in oleo (butter)

Add in yeast 

Beat well

Knead in 5lbs. flour--add flour as needed until dough is no longer sticky
        **test dough by pressing finger into it; should give lots of bounce back!!

Cover, let rise until double in bulk (about 2 hours)

Punch it down, cover on counter, let sit for an additional 1-2 hours

Cut dough into portions and shape into long torpedo-like loaves Place in SPRAYED loaf pans

Let rise for 3rd and final time

Place in oven at 325* 25-30 mins. ; check on

Ice using combo of powdered sugar and lemon juice, drip over, add sprinkles