Italian Biscotti

1 tsp salt
2 cups sugar
1 can evaporated milk
5 pkg dry yeast
1 large jar anise seed
5 lbs of flour
13 eggs
1 lb 50/50 butter blend

Dissolve 3 pkgs dry yeast in 1/4 cup very hot tap water and 2 tbsp of the 2 cups sugar. Microwave evaporated milk and butter in for 1 - 1.5 minute until just until butter is melted not steaming hot. Add the remaining 2 packages of yeast and combine the water dissolved yeast mixture. In an extra large mixing bowl beat 12 eggs and sugar until well blended. Add the milk and yeast mixture to this. Add flour, anise seed and salt gradually mixing with a wooden spoon until all ingredients are in. Once the mix is blended enough knead thoroughly until the mix easily comes off your hands. Place it in a warm dry place to rise. Allow to rise until it doubles about 1 -1.5 hours. Punch down and allow to rise again. Pinch off dough to form 1 inch balls. Roll into 4-5 inch stands, twist stands together and lay on a cookies sheet in the shape of a wreath or ring. Brush with 1 beaten egg. Bake at 350 for about 15 minutes until golden brown. Makes about 50 rings. Great with coffee. Freeze in an airtight container or Ziploc.

Number of Servings: 50

Recipe submitted by SparkPeople user CINDYMZ.