Panetone(Fruited Italian Bread)

• 2 pkg. active dry yeast
• 1/2 c. warm water
• 1/2 c. lukewarm water (scalded, then cooled)
• 1/2 c. sugar
• 1 tsp. salt
• 2 eggs
• 1/2 c. butter (soft)
• 4 1/2 to 5 c. flour
• 1/2 c. raisins
• 1/2 c. cut-up citron
• 1 Tbsp. anise seed
• 2 Tbsp. pine nuts (optional)
• 1 egg
• 1 Tbsp.water

1. Dissolve yeast in warm water.
2. Stir in milk, sugar, salt, 2 eggs, butter and 2 1/2 cups flour.
3. Beat until smooth.
4. Mix in fruit, anise seed, nuts and enough of the remaining flour to make dough easy to handle.
5. Turn dough into lightly floured board. Knead until smooth and elastic, about 5 minutes.
6. Place in greased bowl; turn greased side up.
7. Cover and let rise in warm place until doubled, 1 1/2 to 2 hours.
8. Punch dough down; divide in half.
9. Shape each half into round, slightly half loaf.
10. Place loaves in opposite corners of greased baking sheet.
11. Cut a cross 1/2-inch deep on top of each loaf.
12. Let rise until doubled about 1 hour.
13. Heat oven to 350u0b0.
14. Blend 1 egg and 1 tablespoon water. Brush over loaves.
15. Bake 35 to 45 minutes.

active dry yeast, warm water, water, sugar, salt, eggs, butter, flour, raisins, citron, anise seed, pine nuts, egg, tbspwater

Taken from www.cookbooks.com/Recipe-Details.aspx?id=791623 (may not work)