Pannetone (Italian)
alt.food/Antonio Quesada

1 cup milk
1/2 cup sugar
1/2 cup butter
1/4 tsp salt
1/4 cup warm water
1 pkg yeast
1 tsp anise seed, 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 the milk. Stir in the butter and sugar, and salt. Cool to lukewarm.

In a large bowl, dissolve yeast with the warm water. Stir in milk mixture, eggs, crushed anise seeds, the fruit, and 1/2 of the flour. Beat till smooth, then remaining 1/2 of the flour. Work it in to make a stiff dough. Knead on a lightly floured board until smooth.

Form your dough into a ball and place it into a greased bowl, turning it once. Cover with a towel and let rise in a warm place until doubled in size, about 2 hrs.

After it has risen, punch it down and let it rest for 10 minutes. Shape dough into 2 even balls. Place each one on a buttered baking sheet. Cover again and let them rise again until doubled. Bake the loaves for about 40 minutes at 350 degrees.