Orange-Anise Oatmeal Bread

In a large mixing bowl stir together 2 cups of the flour, the yeast, orange peel, and aniseed; set aside.

In a medium saucepan heat and stir 1 cup water, orange juice, honey, and butter or margarine till mixture is warm (120 -130 degrees F) and butter or margarine is almost melted. Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in 2 cups oats and as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (1 1/2-2 hours).

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Lightly grease two 8 by 4 by 2-inch loaf pans. Shape each portion of dough into a loaf. Place in prepared pans. Cover and let rise in a warm place till nearly double (45-60 minutes).

Combine egg white and 1 tablespoon water; brush onto loaves. Sprinkle tops with 1 tablespoon oats. Bake in a preheated 375 degrees F oven for 40-45 minutes, or till loaves are golden brown and sound hollow when tapped. If necessary, cover with foil the last 15 minutes of baking to prevent overbrowning. Remove from pans; cool on a wire rack.