Italian Christmas Bread

• 1 1/4 c. warm water (105~ to 115~)
• 1 pkg. active dry yeast
• 1 Tbsp. honey
• 3/8 tsp. liquid artificial sweetener or 1 Tbsp. sugar
• 2 tsp. salt
• 2 Tbsp. butter
• 3 c. sifted flour
• 1/3 c. seedless raisins
• 1/4 c. diced candied fruit mixture
• 1/4 c. chopped almonds
• 3/4 tsp. anise extract
• 1/4 tsp. vanilla extract

1. In bowl of electric mixer dissolve yeast in water.
2. Add honey, sweetener, salt, butter and half the flour.
3. Beat for 2 minutes at medium speed on mixer or 300 strokes by hand.
4. Add remaining flour to fruit and nuts and add to yeast mixture along with the anise and vanilla.
5. Blend well.
6. Cover and let rise in warm place until double in bulk.
7. Stir down batter.
8. Spread in 2 well buttered 1 pound coffee cans.
9. Let rise until batter reaches 3/4 inch from top.
10. Bake in a preheated oven at 375u0b0 for about 40 minutes.
11. Cool on a rack.
12. Yields 12 slices per loaf, 80 calories per slice using sweetener (82 calories using sugar).

warm water, active dry yeast, honey, liquid artificial sweetener, salt, butter, flour, raisins, candied fruit, almonds, anise, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270447 (may not work)