Bread:
1/2 cup unsalted butter
1/2 cup milk
1/2 cup water, warmed to 110˚
3 1/2 cups unbleached all-purpose flour
2 cups white whole wheat flour
3 tsp active dry yeast
1 1/2 Tbs anise seed
1 tsp sea salt
1/3 cup granulated sugar
4 large eggs, lightly beaten
1 1/2 Tbs orange zest
Glaze:
1/2 cup granulated sugar
1/2 cup pure orange juice
1 Tbs orange zest
To make the bread:
1) Melt the butter with the milk in a small sauce pan over medium heat. Remove from heat and add warm water, keeping the mixture between 105˚ and 110˚.
2) In a large bowl, combine 1 cup of the unbleached flour, sugar, yeast, salt, and anise seed.
3) Stir in the milk mixture. Add the eggs and orange zest and beat until well combined.
4) Begin adding the remaining flour, one cup at a time until the dough is soft and pliable, but not sticky (too little flour) or stiff (too much flour).
5) Turn dough onto a lightly floured counter top and knead until smooth and elastic, approximately 5 to 7 minutes.
6) Place dough in a large, lightly greased bowl and loosely cover with a cloth napkin or plastic wrap. Place in a warm area and let rise for 60 to 90 minutes until doubled in size.
7) Punch dough down and divide in half. Cut a golf ball size piece from each half. Shape the larger pieces into two rounds. Roll the golf ball size pieces into 8" logs. Cut each log in half and mold into bone shapes using your fingers. Criss-cross two bones on top of each round. Cover again and let rise another 60 minutes.
8) Bake in an oven preheated to 350˚ degrees approximately 35 minutes, until golden brown.
9) Remove from oven and brush with glaze while still warm.
To make the glaze:
1) Bring the sugar, orange juice, and orange zest to a boil over medium heat in a small saucepan. Boil for 2 minutes and remove from heat.
