Italian Pannettone

• 1/2 c. milk
• 1/2 c. sugar
• 1 tsp. salt
• 1/2 c. butter, soft
• 1/2 c. warm water
• 2 envelopes yeast
• 3 eggs, room temperature
• 4 1/2 to 5 1/2 c. flour
• 1/2 c. raisins
• 1/2 c. citron
• 1/4 c. pignoli, chopped
• 1 Tbsp. anise seed
• powdered sugar

1. Scald milk; stir in sugar, salt and butter.
2. Slightly cool. Measure warm water into a bowl.
3. Dissolve yeast into warm water. Stir in milk mixture.
4. Stir in eggs and 2 cups flour.
5. Make smooth batter.
6. stir in fruits, nuts and anise.
7. Now, add more flour to make stiff dough.
8. Turn onto lightly floured board.
9. Knead until smooth and elastic.
10. Cover and let rise in a greased bowl (about 1 hour).
11. Punch down, cover and rise 1/2 hour again.

milk, sugar, salt, butter, warm water, yeast, eggs, flour, raisins, citron, pignoli, anise seed, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=474063 (may not work)