Italian Sides Dishes Recipes - Fruited Italian Bread

Ingredients

• 6 1/4 to 6 3/4 cups all-purpose flour

• 2/3 cup golden raisins and/or dark raisins

• 1 cup coarsely chopped walnuts

• 1 cup chopped mixed candied fruits

• 1 teaspoon anise seeds, crushed

• 1 1/2 cups milk

• 1/4 cup sugar

• 3 tablespoons butter

• 2 packages active dry yeast

• 1/4 teaspoon sugar

• 2 slightly beaten eggs

• 1 egg

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Method:

1. In a very large bowl combine 4 cups of the flour, the raisins, walnuts, candied fruits, anise seeds, and 1 1/2 teaspoons salt. Set aside.

2. In a medium saucepan combine milk, the 1/4 cup sugar, and butter. Cook and stir over medium heat until sugar is dissolved and milk is steaming. Do not boil. Remove from heat. Let stand until cooled to lukewarm (105°F to 115°F).

3. In a small bowl combine 1/2 cup warm water (105°F to 115°F), the yeast, and 1/4 teaspoon sugar. Let stand about 5 minutes.

4. Make a well in the center of the flour mixture; add milk mixture, yeast mixture, and the 2 eggs. Using a wooden spoon, stir until well mixed. Stir in as much of the remaining flour as you can with a wooden spoon. Turn out onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).

5. Place dough in a greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (t to 1 1/4 hours). Punch down dough. Cover and let rise again until double in size (45 to 60 minutes). Punch down dough; cover and let rest for to minutes.

6. Preheat oven to 350°F. Grease two 9x5x3-inch loaf pans; set aside. Divide dough in half. Shape into loaves.

7. Place in prepared pans. Cover and let rise until nearly double in size (30 to 45 minutes). In a small bowl beat the t egg with t tablespoon water. Brush top of loaves with egg mixture.

8. Bake for 45 to 50 minutes or until bread sounds hollow when ligl1tly tapped. Immediately remove bread from pans. Cool on wire racks.