Frosted Italian Anise Bread

1 package active dry yeast
2 cups flour, sifted, divided
2 teaspoons anise seeds
1/2 cup milk
1/3 cup butter or margarine
1/3 cup sugar
1/2 teaspoon salt
1/2 egg, slightly beaten
1 teaspoon shredded lemon peel
2 tablespoons lemon juice

Frosting:
3/4 cup confectioners' sugar, sifted
1 tablespoon light cream
1/4 teaspoon vanilla extract
Pinch salt

In a large mixing bowl combine the yeast, 1 cup of flour and anise seeds.

Heat milk, butter, sugar and salt in a saucepan until just warm. Stir to melt.

Add heated liquid to flour mixture. Add egg, lemon peel and juice on low speed for a minute, scraping sides constantly. Beat 3 minutes on high speed. Stir in remaining flour by hand to make a soft dough. Knead 8-10 minutes on a floured board until smooth and elastic. Place in a lightly greased bowl. Turn once to grease, over and let rise in a warm place, 20-40 minutes. Punch down and let rest 10 minutes.

Shape into a round loaf, cover and let rise until double (about 45 minutes) in a greased pan. Bake 35-40 minutes in a preheated 375 degree F oven until done.

Frosting: Stir all frosting ingredients together until smooth and spread on the warm loaf.