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Pannetone - Sweet Italian Christmas Bread

1 cup milk
1/2 cup sugar
1/2 cup butter
1/4 tsp salt
1/4 cup warm water
1 pkg yeast
2 eggs, beaten
1 tsp anise seeds, crushed in a mortar
1/2 cup raisins
1/2 cup mixed candied orange and lemon peel
1/4 cup maraschino cherries, drained
5 cups flour

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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