To make the sponge, stir together water, sugar , yeast and the flour in a small bowl. Stir until all the ingredients are hydrated and make a smooth batter. Cover the bowl with plastic wrap and ferment at room temperature for an hour, or until the sponge gets foamy and seems on the verge of collapse.

To make the dough, first cream butter, shortening in kitchen-aid stand mixer. Then add sugar, salt, anise seed, cream together with paddle attachment until smooth, then mix in the eggs and lemon and orange zest. Knead by hand (or switch to the dough hook attachment) and mix in the sponge and the flour. Add the water, as needed, to make an incredibly soft dough. The finished dough should be very supple and soft, easy to knead, and not wet or sticky. It will take 10 to 12 minutes with the electric mixer and close to 15 minutes by hand to achieve this consistency. The finished dough should pass the windowpane test and register 77 to 88 degrees F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

Remove the dough from the bowl and divide it into 670g and 277g pieces. Then divide the 277g pieces into 4 equal sizes. Form large piece into a boule. Shape the rest of 4 pieces into equal sized long rope.

Set aside for proof at room temperature for 1-2 hours or until the dough looks puffy.

In the meantime, pre-heat oven to 350 °F/180 ° c

When you are ready to bake do an egg wash on the boule.

Make a twisted rope with two long rope you set aside. You will end up with two twisted rope.

Place two eggs on the sides and place the twisted ropes like cross on the top of the eggs.

Gently brush the loaves with egg wash.

And bake the loaf for 30-40minutes. or until it gets golden brown in color or register 185 F inside.

The bread will soften as it cools, resulting in an incredibly soft, squishy loaf. Allow the bread to cool for at least 90 minutes before slicing or serving.

Enjoy

This bread will remain room temperature for 2-3 day if you are covered well. For long storage freeze them. You can enjoy as breakfast bread toast or as bread pudding.