Recipe - Pannetone-Sweet Italian Christmas Bread

1 cup Milk
One half cup Sugar
One half cup Butter
One fourth teaspoon Salt
One fourth cup Warm water
1 pack Yeast
2 Eggs; beaten
1 teaspoon Anise seeds; crushed in a
mortar
One half cup Raisins
One half cup Mixed candied orange and
lemon peel
One fourth cup Maraschino cherries; drained
5 cup Flour

From: john_thienes@mentorg.com (John Thienes)

Date: Mon, 29 Aug 94 06:45:13 0700
Scald milk. Stir in butter, sugar, and salt. Cool to lukewarm. In a
large bowl, dissolve the yeast in the warm water and stir in the milk
mixture, the eggs, the crushed anise seeds, the fruit, and half the flour.
Beat until smooth. Add the remaining flour and work it in to make a stiff
dough. Knead on a lightly floured surface until smooth.

Form the dough into a ball and place it in a greased bowl, turning it over
once. Cover the bowl and let the dough rise in a warm place until double
in size, about 2 hours. Punch it down and let it rest 10 minutes.

Shape the dough into 2 even balls. Place each one on a butter baking
sheet, cover with a towel, and let rise again until doubled. Bake the
loaves for about 40 minutes at 350F.

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