PAGNOTTA (SWEET RAISIN BREAD)

4 packages yeast
1 cup lukewarm water
1 tsp. sugar
6 large eggs, room temperature
1 1/2 cups sugar
1 oz. anise flavoring
1 lemon rind, grated
1 orange rind, grated
dash of salt
7 cups flour
1 1/2 cups raisins
4 Tbsp. COLAVITA olive oil

In a large bowl, dissolve yeast and sugar in lukewarm water.

Beat together the eggs and 1 1/2 cups sugar.

When yeast has foamed, add the eggs and sugar. Add anise, grated rinds, and salt.

In a large pot, mix flour and raisins. Add yeast mixture to flour, mixing and blending to form a dough. Rub olive oil over dough and set covered out of draft to rise. In about 2 hours, punch dough down and let rise again. (Oil your hands before handling dough so it doesn't stick).

On second rise, divide dough into four pieces. Shape into loaves and place into 4 oiled bread loaf pans. Let rise to double in bulk.

Bake at 350 degrees 10 minutes. Loosely cover pans with foil, reduce heat to 300 degrees and bake 20 minutes longer.

Makes 4 loaves
Source: Colavita Olive Oil