Homeade Panettone

1. 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.
2. Punch down dough. Divide into 2 parts. On lightly 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.
3. 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 ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast and Baking for more information.

Author Bio: Terra from CafeTerraBlog.com, where I started my blog just over three years ago. For my day job I work as a Food Safety/Quality Assurance Specialist for restaurants. My blog, A.K.A. "my baby," is not just a food blog, but a place where everyone can come together and share what they love, "Food!" Come on over, have a seat, AND remember ALL animals welcome!