Panimatone (Italian Sweet Bread)
|Warm milk||2 Cup (32 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Yeast cake||4 Ounce (Fresh)|
|Melted crisco||1 Cup (16 tbs)|
|Lemon juice||4 Tablespoon|
|Anise extract||1 Ounce|
|Rum extract/Brandy extract||100 Milliliter|
|Sifted flour||10 Cup (160 tbs)|
|Nuts||2 Cup (32 tbs), chopped|
|Raisins||2 Cup (32 tbs)|
|Candied fruit||1 Cup (16 tbs)|
Mix the milk, sugar, salt and yeast together; add wellbeaten eggs, melted crisco, vanilla, lemon juice, anise extract and rum or brandy extract and mix well; add the flour.
Don't make dough too hard, make it as you would make regular bread.
Put into a greased bowl and let rise in a warm place till double in size.
Then spread it out on floured board, add nuts, candied fruits and raisins; knead well until all fruit is well blended.
Divide dough into 3 or 4 loaves and put on greased pan and let rise till double in size.
Topping: Beat 1 egg well; add 1 tbs.sugar and brush mixture on bread before baking.
Bake at 350 degrees for 40 to 45 minutes.