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(Pronounced pah-neh-toh-nee) An Italian bread - anise, candied fruit and raisins are a delicious flavor blend in this sweet bread. Flavor improves when stored tightly wrapped.


This recipe is featured at Café Terra.

This recipe makes 2 round loaves
Water1/2 cup
Milk1/2 cup
Butter1/4 cup
Vanilla3/4 tsp
Bread Flour4+1/4 cups
Salt1 tsp
Sugar1/2 cup
Anise seeds1+1/2 tsp
Active Dry Yeast4+1/2 tsp
Raisins1/2 cup
Chopped nuts1/2 cup
Chopped candied fruit1/3 cup
Egg, slightly beaten1
Water1 TBSP

In large mixer bowl, combine 1+3/4 cups flour, yeast, sugar, anise seed and salt; mix well.  In saucepan, heat milk, water and butter until very warm (120°-130°F, butter does not need to melt).  Add to flour mixture.  Add vanilla and eggs.  Blend at low speed until moistened; beat 3 minutes at medium speed.  By hand, gradually stir in raisins, nuts, candied fruit and enough of the remaining flour to make a soft dough.  Knead on flour surface, 5 to 8 minutes.  Place in greased bowl, turning to grease top.  Cover; let rise in warm place until dough tests ripe.


Punch down dough. Divide into 2 parts. Onlightly floured surface, shape each half into a round loaf.  Place on greased large cookie sheet.  Cover; let rise in warm place until indentation remains after lightly touching.  Combine egg and water to make wash.  Brush loaves.  Bake at 375°F for 30-35 minutes until golden brown.  Remove from cookie sheet; cool.


You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.


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