|Active dry yeast||1⁄2 Tablespoon|
|Warm water||2 Tablespoon (105Â°-115Â°F)|
|Flour||2 Cup (32 tbs)|
|Unsalted butter||3 Tablespoon, softened|
|Grated lemon peel||1 Teaspoon|
|Marsala/Port wine||1 Tablespoon|
|Chopped candied lemon peel||3 Tablespoon|
|Glaze||1 Cup (16 tbs)|
|Egg white||1 (Beaten With 1 Tablespoon Water)|
1 Dissolve yeast in warm water. Set aside for 5 minutes.
2 Combine 1 cup flour, butter, sugar, egg, aniseeds, grated lemon peel, wine, and salt in mixing bowl. Mix thoroughly.
3 Add yeast mixture. Mix thoroughly. Add enough remaining flour to make a soft dough.
4 Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top.
5 Cover; let rise in warm place until double€”about 1 hour.
6 Knead in candied lemon peel. Let rest for 10 minutes.
7 Shape into round ball. Stretch dough to form a 4-inch hole in center. Place ring on greased baking sheet. Put greased custard dish in hole to hold shape.
8 Cover; let rise until double€”about 30 minutes. Make glaze and brush on loaf. Bake in a preheated 375°F oven 30€”40 minutes or until done.
9 Cool on wire rack.