Moist Italian Sweet Bread

• 1 cup milk
• 1 cup sugar
• 1 cup butter, cubed
• 1 cup raisins
• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 4 eggs
• 6 teaspoons anise extract
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts
• 1/2 cup chopped red and green candied cherries
• 8 cups all-purpose flour
• 1 cup confectioners' sugar
• 4 teaspoons milk

1. In a small saucepan, combine the first four ingredients. Cook and stir over medium heat until butter is melted. Remove from the heat; cool to 110u0b0 to 115u0b0.
2. In a large bowl, dissolve yeast in warm water. Add the butter mixture, eggs, extracts, nuts and cherries and 4 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down; divide into thirds. Shape each portion into an oval loaf; place in three greased and floured 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
5. Bake at 350u0b0 for 60-65 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pan to wire racks to cool.
6. In a small bowl, beat icing ingredients until smooth; drizzle over cooled loaves.

milk, sugar, butter, raisins, active dry yeast, warm water, eggs, anise, vanilla, walnuts, red and, flour, sugar, milk

Taken from www.tasteofhome.com/recipes/moist-italian-sweet-bread/ (may not work)