This is a traditional Christmas bread recipe made by Nonna Lina each year. Usually one would use a round, tall sided panettone pan which can be found at kitchen specialty stores, but almost any casserole or bread pan could be used.

10-11 Cups All-Purpose Flour

2 Cups Sugar

8 Eggs

2 Cups Milk

1/2 Cup Warm Water

3 Pkgs. Active Dry Yeast

Peel Of 1 Lemon, Finely Grated

1 Cup Candied Fruit

3/4 Cup Raisins

1/3 Cup Oil

1/2 Cup Shortening

2 Tsp. Vanilla

1/2 Cup Anisette Liquor

First dissolve the yeast in the water and let sit until bubbly. Mix together the rest of the ingredients, adding enough flour to make a workable dough. Knead until you have a smooth, elastic dough, about 8 minutes. Cover and let rise for 10 - 12 hours. Place on a floured board, and cut into four equal pieces. Place each piece in a buttered pan. Let rise another 8 hours or until fully risen. Bake at 300 degrees F. until golden brown, about 1 hour.

Nonna Lina � 2003